Skillet-Roasted Broccoli with Parmesan and Black Pepper Topping
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WHY THIS RECIPE WORKS
Deeply browned broccoli has a nutty flavor and a hint of crisp texture. To make it quickly on the stovetop, we cut broccoli crowns into wedges to create plenty of flat sides that sat flush with the surface of the skillet, and we steamed the... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
We developed this recipe with Diamond Crystal kosher salt, which has large grains. If using smaller-grained Morton's kosher salt, use only ½ teaspoon.
FOR THE TOPPING: Using your fingers, mix pepper and lemon zest in small bowl until evenly combined. Add Parmesan and toss with your fingers or fork until lemon zest and pepper are evenly distributed. Sprinkle one-third of topping onto platter.
FOR THE BROCCOLI: Cut broccoli crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Add oil to 12-inch nonstick or carbon-steel skillet and tilt skillet until oil covers surface. Add broccoli, cut side down (pieces will fit snugly; if a few pieces don't fit in bottom layer, place on top). Sprinkle evenly with salt and drizzle with water. Cover and cook over high heat, without moving broccoli, until broccoli is bright green, about 4 minutes.
Uncover and press gently on broccoli with back of spatula. Cover and cook until undersides of broccoli are deeply charred and stems are crisp-tender, 4 to 6 minutes. Off heat, uncover and turn broccoli so second cut side is touching skillet. Move any pieces that were on top so they are flush with skillet surface. Continue to cook, uncovered, pressing gently on broccoli with back of spatula, until second cut side is deeply browned, 3 to 5 minutes longer. Transfer to platter, sprinkle with remaining topping, and serve.