-peel the stalks of the thick and stringy skin
-slice the stalks into medallions, encouraging them to turn into little tender coins of deliciousness when sauteed
-salt the water when you blanch them (if not sauteeing them)
-don’t overcook them, taking them just through tender, but not to mush
-splash a bit of olive oil over them, giving them a richness, a fruity aroma. that’s just before serving
-salt and pepper them ever so slightly
-parm them up
-spritz them with lemon. an almost indiscernible amount that lifts the flavors.
As usual, it’s about depth of flavor, color, and contrast.
Okay, so here are two recipes. the ones i use most often with the kids.
The Best Boiled Broccoli
I do this when I’m cooking pasta: you’ve already got the salted water boiling, so why not cook your vegetable in it?
Boil some salted water
Add some broccoli (which you’ve broken up into florets, and sliced up the stalks)
Fish out with a spider strainer (spider strainers are incredibly cheap and useful. You can also use to pluck fragile stuffed pastas out of boiling water)
place in bowl
salt and pepper
-break broccoli into florets and trim the stalks, then cut into medallions
-heat pan to blazingly high heat, add olive oil, add broccoli, garlic, chile flake, salt and pepper. cook until intense.
-Add some water (a quarter cup?) clamp a lid on it. drop the heat to medium, let it steam until tender.
-parm it up.
-heat the oven to 425
-toss the broccoli (broken into florets, stalks stripped and cut into medallions) with olive oil, salt, and pepper.
-spread it all out on an cookie sheet or roasting pan
-roast until tender and slightly charred
-parm it up