Garlic Head Broccoli

2 large heads broccoli
1 head of garlic
2 Tbs olive oil
1 cup vegetable broth, boiling
sea salt to taste

1) Cut the broccoli into long, thin, uniform spears. Rinse the spears, and shake to remove excess water.
2) Separate the garlic cloves from the head, peel the cloves and cut into quarters.
3) Heat the oil in a Dutch oven over medium-low heat and spread to coat the bottom of the pot. Lay the broccoli spears on the bottom, and arrange the garlic on top of the broccoli. Add the vegetable stock.
4) Cover, and braise the broccoli for 10 to 15 minutes over medium-low heat, stirring to prevent sticking. Reduce the heat, if needed, to prevent burning, and cook to desired texture. Place onto a platter or in a bowl, sprinkle with sea salt and serve.

Review: Mike bought a bunch of broccoli on the last grocery trip, as he had the goal of snacking on it. A week later, we needed an addition to our meal plan and the broccoli still hadn't been eaten. I perused the dishes on vegetariantimes.com and decided to try this (as we always have tons of garlic on hand). We really liked the dish. The garlic wasn't very strong and I ate all the quarters in my serving. Plus, we both seem to have colds at the moment and I believe broccoli is a good source of Vitamin C and garlic is supposed to help the immune system. What a yummy way to fight off a cold!

Made again on 5/13/2011, and served it over brown rice: