Last night's dinner

This past weekend friends of ours had us over. They've been concerned about me too & wanted to "take care of me." Which I'm ok with every once in a while. I'm the person who takes care of others. I don't typically cry in front of people and I don't like to talk about/dwell on things that are going on. Especially now.

While over there eating, they may broccoli. When we were leaving to come home Mr. Potts looked over at me and asked why we don't eat broccoli more often. I told him I would make him some this week. Which led me to yesterday perusing Cooking Light. I'll often pull my recipe inspirations from them and then tweak it.

I found Broccoli with Red Pepper Flakes and Toasted Garlic. I didn't even tweak the recipe - I thought it would come out well as it is. It was a perfect side to a Peppercorn crusted Pork Tenderloin & some brown rice. Mine was a brighter green than this pictured below - from CookingLight.com.
For those interested, the recipe is below.

Broccoli with Red Pepper Flakes and Toasted Garlic

Ingredients

• 2 teaspoons olive oil
• 6 cups broccoli florets (about 1 head)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, thinly sliced
• 1/4 cup water

Preparation

• Heat olive oil in a large nonstick skillet over medium-high heat.
  
• Add sliced garlic and saute for 1 minute until beginning to brown.
• Add broccoli, kosher salt, crushed red pepper, and sliced garlic.
  
• Sauté 2 minutes.
  
• Add 1/4 cup water.
  
• Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.

Enjoy!