Spicy Broccoli and Ancho Chiles

This recipe is lucky number thirteen in my Thirty for Thanksgiving series where I’m cooking my way through the November issue of Food Network Magazine and  hopefully sharing some recipes you might want to make for Thanksgiving.  This one comes from the Vegetable Sides insert of the magazine.  The original recipe called for anchovies and fresno chiles but I made the decision to omit the anchovies and swap the fresno chiles for some ancho chiles that I had on hand and ginger paste and soy sauce. It was spicy, delicious and would make a colorful Thanksgiving side dish.

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What to buy: (serves 2-3)

  • 1 bunch of broccoli cut into bite-size pieces or a X ounce bag of frozen broccoli
  • 2 tablespoons olive oil
  • 3 garlic cloves, coarsely chopped
  • 2-3 ancho chiles in adobo sauce (depending on your spicy preferences), diced
  • 1 tablespoon lemon juice
  • 1 teaspoon red pepper flakes
  • 1 tablespoon ginger paste
  • 2 tablespoons soy sauce
  • salt and pepper, to taste

What to do:

  • add olive oil to a large skillet on medium heat
  • add chiles and garlic, sautéing for 2-3 minutes until fragrant
  • whisk together lemon juice, red pepper flakes, ginger paste and soy sauce until combined and pour into skillet
  • add broccoli, stirring to coat
  • cook at medium heat until sauce begin to simmer, reduce the heat to low and cover
  • cook for 5-8  minutes, until broccoli is  tender and serve warm

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