Broccoli wasn’t one of my favourite vegetables until I started pan-searing the florets crisp-tender in a hot skillet. Like oven-roasting, pan-searing brings out the inherent sweetness in vegetables. The florets are seasoned simply with a pinch of kosher salt, dried chili flakes and a spritz of lemon juice for a beautifully flavoured side dish.
The key to keeping broccoli crisp is to cook the florets in batches to avoid steaming it.
Serves 2 to 4
■ 3 Tbsp vegetable oil, divided
■ 1 pound broccoli, broken into florets and slice about 1/4-inch thick
■ 1 tsp dried chili flakes
■ 1/2 tsp kosher salt
■ 2 tsp freshly squeezed lemon juice
■ Lemon wedges
Heat 1 Tbsp oil in a large heavy-bottomed skillet until it shimmers. Add the broccoli in batches, in a single layer, and cook undisturbed until nearly charred. Using tongs, turn the broccoli over and cook until well browned, and cooked through. Transfer to a large bowl. Repeat with the remaining oil and broccoli.
Add the chili flakes, salt and lemon juice and toss well. Taste and season with additional salt or lemon juice as desired.
Transfer to a serving dish and serve with lemon wedges.
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