I have two years and a few months to plan to reach this stage. (Which I assume includes jaundice, given the color of the envelope.)
The original recipe, courtesy of my CSA farm, called for cranberries, but I didn’t have those. But I did have currants. And the combination was mighty fine.
· 2 teaspoons olive oil
· 3 cloves garlic, minced
· 4 cups broccoli florets
· 1/2 cup dried currants
· Salt and ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and saute 1 minute. Add broccoli and cranberries and saute 3 minutes, until broccoli is crisp-tender. Season, to taste, with salt and black pepper.