Table of Contents
In our household, broccoli is a weekly staple. It’s versatile, nutritious and when prepared right, incredibly delicious. Now, there’s no shortage of ways to cook this green goodness – steaming, oven roasting, sautéing in a skillet, you name it. But let me share a little secret with you: I used to be a die-hard fan of oven-roasted broccoli. The simplicity, the hands-off approach, and that beautiful caramelization were hard to resist.
But then, I discovered a game-changer: charred broccoli. This method has completely revolutionized my broccoli game. Imagine all the benefits of oven-roasting, but with an added layer of chargrilled flavor that you’d usually associate with a summertime barbecue.
The best part? The broccoli stays delightfully crunchy on the inside, warm all the way through, and never dry. It’s like discovering broccoli for the first time. So next time you’re looking for a way to jazz up your weekly broccoli dish, why not give charring a try? Trust me, you won’t regret it!
Why Broccoli Should be Part of Your Diet
Broccoli, the emerald-green veggie that often graces our dinner plates, is more than just a tasty side dish. This nutritional powerhouse is packed with essential vitamins and minerals that contribute to our overall wellness. Each crunchy bite delivers a burst of vitamin C for immune support, fiber for digestive health, and antioxidants that combat harmful free radicals. Plus, it’s rich in vitamin K, which promotes bone health.
But why should you incorporate broccoli into your regular diet? Besides its nutritional profile, broccoli is incredibly versatile and easy to prepare. From steaming to roasting, and yes, even charring, you can whip up a broccoli dish that suits your taste buds. So next time you’re making dinner, remember to invite broccoli to the party! It’s not just about eating your greens; it’s about embracing delicious, nutritious food that supports your health and wellbeing.
Ingredients
To make this simple broccoli recipe, you will need only 2 ingredients, plus salt and pepper.
- Broccoli: The star of our dish! Loaded with fiber and vitamins C and K.
- Olive oil: For a dose of heart-healthy fats that helps you absorb fat-soluble vitamin K.
- Salt and Pepper: Add to your taste. If you’re watching your sodium, omit the salt; this charred broccoli is no nicely caramelized it’s fantastic on its own. Pepper helps increase the amount of nutrients absorbed into your bloodstream as well.
How to Make Charred Broccoli
Start by preheating a large cast iron skillet on medium high heat. Slice your broccoli into florets and arrange them in the dry skillet in a single layer. Sear the florets undisturbed until they start to char, then flip them over to char the other side. Cook a few more minutes. Turn the heat off and finish by drizzling some olive oil and adding a pinch of salt and pepper. Cover the skillet and let it rest.
For detailed step-by-step instructions, see the full recipe below.
Recipe Tips and Substitutions
While our recipe is quite straightforward, here are a few tips for the best results:
- Use a large enough skillet to spread your florets in a single layer. If that’s not possible, don’t worry – your florets may not char as much, but they’ll still taste great.
- A cast iron pan is ideal for its heat retention properties for the final cooking phase. If you’re using a different skillet, consider keeping the heat at a very low setting for a few minutes before switching it off.
- Achieving a good char relies on several variables: the kind of pan you’re using, the initial temperature of your broccoli (whether it’s fridge-cold or room temperature), and the amount of broccoli in the pan. While it’s best to let the broccoli cook undisturbed, check on it after about 4 minutes to prevent burning. Your sense of smell can also be a helpful guide.
Serving Suggestions
You can add a squeeze of lemon juice, some grated Parmesan, or red pepper flakes at the end for extra flavor.
This charred broccoli makes a versatile side dish that pairs well with almost any main course. Try it with grilled chicken, baked fish, or even a simple pasta dish.
Storage Instructions
Leftover charred broccoli can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through.
So, are you ready to transform your routine broccoli dish? With your stove top and my simple, easy-to-follow tips, you’re all set! Remember, the key lies in embracing the simplicity of the process and resisting the urge to disturb the broccoli too soon. Once you’ve tasted this charred goodness, there’s no turning back!
More Delicious Recipes
Healthy Salmon Dinner with Broccoli and Potatoes
Spinach Broccoli Blueberry Salad
Roasted Broccoli and Bell Pepper
Kale Broccoli and Cranberry Salad
Charred Broccoli
Equipment
- Large cast iron skillet or other non-stick skillet
Ingredients
- 1 lb broccoli about 2 small heads
- 1 tbsp extra virgin olive oil
- 1 pinch kosher salt to taste
- 1 pinch fresh ground pepper to taste
Instructions
- Preheat a large cast iron skillet over medium high heat.
- Cut broccoli into large florets and slice them in half (you should end up with around 6 cups).
- Arrange broccoli florets in the dry skillet, cut size down.
- Cook uncovered, leaving them undisturbed for 6 to 8 minutes or until they start to char.
- Give the broccoli a toss, flipping them to char the other side. Cook another 4 to 6 minutes.
- Turn the heat off. Drizzle olive oil over the broccoli. Add a pinch of salt and pepper to taste. Toss well, then cover the skillet with a lid.
- Leave undisturbed for 5 minutes. Serve.
Notes
- Use a large enough skillet to spread your florets in a single layer. If that’s not possible, don’t worry – your florets may not char as much, but they’ll still taste great.
- A cast iron pan is ideal for its heat retention properties for the final cooking phase. If you’re using a different skillet, consider keeping the heat at a very low setting for a few minutes before switching it off.
- Achieving a good char relies on several variables: the kind of pan you’re using, the initial temperature of your broccoli (whether it’s fridge-cold or room temperature), and the amount of broccoli in the pan. While it’s best to let the broccoli cook undisturbed, check on it after about 4 minutes to prevent burning. Your sense of smell can also be a helpful guide.
- You can add a squeeze of lemon juice, some grated Parmesan, or red pepper flakes at the end for extra flavor.
- Leftover charred broccoli can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through.
I have always enjoyed eating broccoli… raw, steamed, and cooked in the oven. This cast iron skillet char style now joins the list of great ways to enjoy broccoli. Thank you for bringing new ways to classic goodness!
Your recipes are always great, but I was worried that a healthy broccoli recipe couldn’t possibly taste good. I was wrong – it was delicious! I ate the whole thing and am disappointed that there isn’t more!
So glad you liked it, Colette! Sometimes, simplicity is best and lets the ingredients shine!
Kudos for the yin/yang salt and pepper. Very zen.
Yes yes yes. Broccoli is the all-purpose veggie. It’s as great raw as cooked. It can be cooked in any fashion one likes, and doesn’t take long to do so. And what veggie looks as cool? It’s a mini-forest in your fridge.
Not to mention the nutrition. Fiber. Minerals.. Vitamins..
It complements whatever you want to put on it. Lemon. Parmesan. Blue. S&P. Canned onion rings. Velveeta. Croutons. Vinegar/oil. Plain…
It brings color and flavor to anything you add it to. Soups of all kinds. Beef/pork/chicken/fish. Potatoes. Squash. etc.
Viva broc!
You lost me at Velveeta, but other than that, I couldn’t agree more with your tribute to the humble and sometimes misunderstood broccoli!