Big Broccoli with Frizzled Shallots and Garlic


Starting the shallots and garlic in a cold pan allows them to gently heat up along with the oil, and gives them the time they need to drive out all of their moisture and become crisp. Take your time with this, the worst thing you can do is rush the process and crank up the heat impatiently.

Active Time: 50 Mins

Total Time: 50 mins



  • 3 medium shallots
  • 5 garlic cloves
  • 1¼ pounds broccoli


  • ⅓ cup olive oil
  • Kosher salt, freshly ground black pepper

1. Do some prep:

  • Peel and thinly slice 3 medium shallots and 5 garlic cloves. Try to slice as consistently as possible so they’ll cook at the same rate. (Use a mandoline if you have one!)


  • Cut 1 ¼ pounds broccoli into large 3” florets. Slice the stems crosswise into rounds about ½” thick.

2. Fry the shallots and garlic::

  • Set a medium strainer over a medium bowl.


  • Combine the sliced shallots, garlic, and ⅓ cup olive oil in a medium nonstick skillet set over medium heat. Cook, stirring occasionally with a fork to help separate the shallot rings, and swirling the pan occasionally until the shallots are golden brown but not burnt, 15-20 minutes. The browning will happen very quickly right towards the end, so keep an eye on them once they start to achieve some color.


  • Strain the shallots and garlic and oil into the strainer, allowing the oil to collect below. Season the shallots and garlic with salt and let sit in the strainer until cool (they’ll crisp as they cool). You can start steaming the brocc while the shallots cook if you don’t mind multitasking.

3. Steam the broccoli

  • Fill a large pot with a tight fitting lid with 1” of water. If you have a steamer basket, set it right inside the pot. If not, you can crumple up a few sheets of aluminum foil to create a platform for the broccoli that sits above the water level. Bring the water to a simmer.


  • Add the broccoli and stems to the steamer, season well with salt, cover and reduce the heat to a simmer. Steam, checking occasionally, until the broccoli is cooked to your liking. This is totally a preference thing, and also depends on the thickness of your florets. Test one floret for doneness to determine your preference.

4. Serve:

  • Using tongs, transfer the steamed broccoli to a serving platter.
  • Season again with salt. Scatter the fried shallots and garlic over the broccoli, and drizzle with the shallot oil.
  • Serve immediately.

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