Ingredients
1-2 pounds small broccoli spears.
2-3 cloves garlic, crushed and chopped
2 tsp NM red chile (or fresh ground Espelette pepper if you can get it)
2 tbsp crushed dried corn tortillas (or breadcrumbs if you can eat wheat)
Olive oil
Preparation
Trim the base of the spears and make a lengthwise cut in the base so they cook more quickly.
Boil 2" of water in a large pan and add the broccoli spears. Cover and steam briskly until not quite tender. Drain.
In a large saute pan, heat 2-3 tbsp olive oil. Add the garlic and cook without browning. Add the chile, stir, and add the drained broccoli. Stir gently, cover and cook over medium low wthout browning for 3-5 minutes. Add the crumbs, stir through, cook a few moments more on low. Sprinkle with a pinch of salt and serve.
