8.2.10 § 7 Comments
Remember a little while ago when I decided to make Deb’s simple zucchini and almond saute, but I really didn’t think it could be all that good? Remember how wrong I was? You’d think that after an experience like that, I’d have learned my lesson: your favorite food bloggers know what they are talking about, that is why they are your favorites.
But no. As I began whipping up the broccoli I found on The Wednesday Chef (so simple it barely required a recipe), I thought it couldn’t possibly be as good as Luisa claimed. Once again, I was wrong. (In case you can’t tell, I’m wrong rather often.)
I hope you can learn from all of this—try not to doubt those who consistently steer you in the direction of deliciousness, even if a recipe looks too simple to be worth writing home about. In short, this broccoli rocks my world.
Wash a head of broccoli (it doesn’t actually matter how much, just however much you have on hand). Cut off the florets (the bushy part on top) so they’re all about the same size. Peel the stalks (you can skip the peeling if you want) and slice them into thin rounds (1/2- to 1/4-inch thick).
Grab a heavy pan with a lid and heat some olive oil over high heat until it starts smoking (eyeball the amount depending on how much broccoli you have). Throw all the broccoli in the pan and quickly cover it with the lid. Let it cook for about two minutes without touching it. Seriously, don’t touch it or peek! Remove the lid, season with salt and pepper (and if you feel like it, throw in a tablespoon of butter – I skipped this step), and put the lid back on. Use the pot’s handles to shake it, moving the broccoli around. Let it cook for two more minutes. Now, pull off the lid and grab a piece of broccoli with a fork. Test to see if it’s cooked enough for you. If yes, pull it off the heat. If no, let it cook for two more minutes.
When you pull it off, the broccoli will be scorched in some places and bright green in others. As Luisa says, “the swift, high-heat method concentrates the flavor of the broccoli, but still cooks the broccoli through so it’s yielding and almost creamy. The seared spots are toasty and delicious.” Toasty and delicious. Couldn’t have said it better myself.