Broccoli has always been there for us: It is reasonably priced, is available year‑round, and boasts stellar nutritional stats. How do we show our appreciation? We toss it haphazardly into stir-fries, steam it to a vibrant (but flavorless) jade green, or—perhaps most insultingly—dip squeaky raw florets into bottled ranch dressing. Doesn’t broccoli deserve better?
I wanted a stovetop recipe that would come together quickly and achieve rich browning to enhance the meaty stems and delicate florets. It made sense to start by taking the same general approach that we use for other skillet-roasted vegetables: Steam first, brown second.
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