The Kitchn: Garlicky butter bath will wake up your weeknight side dish game
8 tablespoons (1 stick) unsalted butter
1 teaspoon kosher salt
1 pound broccoli florets
1 pound cauliflower florets
1. Bring 2 cups water to a boil in a large pot over medium-high heat. Meanwhile, mince 4 garlic cloves.
2. Add the garlic, 3/4 cup milk, 1 stick unsalted butter and 1 teaspoon kosher salt to the pot. Carefully add 1 pound broccoli florets and 1 pound cauliflower florets. Reduce the heat to medium and boil, stirring occasionally, until the broccoli and cauliflower are tender, about 8 minutes. Drain and serve.
Recipe notes: Leftovers can be refrigerated in an airtight container up to four days.
(Meghan Splawn is the food editor for The Kitchn’s skills content at TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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