Roasted Broccoli Slaw

Presented by Executive Chef Timothy Groody, Fork! Restaurant
Yield:  Four Servings

2 cups shredded cabbage

1 cup julienne peeled broccoli stems from the large stalk keep leaves and chop

3 cup broccoli florets and chopped stems from the spears

2 T chopped garlic

½ c Extra Virgin Olive Oil

¼ cup cider vinegar

2 T salt

1 T cracked black pepper

Shred cabbage as thin as possible.  If using whole broccoli peel the stalk and cut into matchstick size pieces.  Mix cabbage, broccoli matchstick, vinegar and season with ½ of the salt & pepper.  Marinate for at least 1 hour.  Cut broccoli spears into small pieces, stems also.  In a saute pan heat ½ of the oil and add broccoli.  Season with salt & pepper.  Cook over medium heat to give a little color, while keeping it crunchy.  Add garlic and cook 30 seconds.  Add cabbage, broccoli leaves toss and remove from the heat.  Season. Serve with any of you favorite dishes and Enjoy!!!!!