Griddled Broccoli is the Best

Broccoli, griddled One of the simplest ways–and one of the most delicious ways–to cook head forming members of the Cruciferae such as broccoli is to griddle them in a cast iron pan.  Not only do you keep all their nutrients you’re finished dish looks pretty and tastes even better.  When buying broccoli you’ll want to look for heads with tight florets and with their stems, because that’s the major part that will touch the skillet and get crisp.

Griddled Broccoli

This is one of the simplest recipes there is for any food.  This preparation is always surprising to people who believe they don’t like broccoli because they can’t stop eating it.  What makes it so good?  First, the broccoli is cooked very briefly in boiling water and, second, the searing on the griddle.  That’s all it is.

2 pounds broccoli, steams peeled, split lengthwise

Extra-virgin olive oil

Salt to taste

1. Preheat a cast iron griddle over medium-high heat.

2. Bring a saucepan of water to a boil, salt lightly, and cook the broccoli 4 minutes and drain immediately and rinse under cold water or plunge into a bowl of ice water to stop its cooking.  Let drain.

3. Lightly oil the griddle and cook the broccoli, cut side down, until golden brown, 3 to 4 minutes, turn and cook 1 minute, then remove from the heat, salt lightly, and serve.

Makes 4 servings

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