It has Mediterranean flair.
Simply Recipes / Frank Tiu
My favorite way to cook broccoli is to burn it.
In other words, its the perfect last-minute vegetable side dish, appetizer, or mezze platter accompaniment.
Simply Recipes / Frank Tiu
At Touche, the broccoli was blasted in the hot air of their wood-burning oven.
At home, I replicate the smoky, singed flavor by searing the broccoli in a very hot pan.
Everyone whos tried my version of this broccoli dish asks for seconds.
Simply Recipes / Frank Tiu
The crowns give you more floret and less stem, making them a better bet.
Use large cloves, and if a few burn beyond palatability, discard them.
Be sure to give the pan plenty of time to heat up until its nearly smokingfor the best sear.
Simply Recipes / Frank Tiu
Remove any especially thick stems.
Place a wok or large (12-inch or larger) heavy skillet over high heat.
Turn the hood exhaust on and/or open a window.
Let the pan heat up until almost smoking, 4 to 5 minutes.
Add the oil to the pan.
Push the olives and garlic to the side of the pan.
Reduce the heat to medium-high if the ingredients begin to burn at all.
Flip the broccoli pieces and sear on the second side until blackened in places, about 3 minutes.
Add the oregano, salt, pepper, and chile flakes, if using, and stir.
Carefully add the water and cover the pan immediately.
Steam for 1 minute.
