Kris's Shaved and Steamed Broccoli
I’ve cooked endless heads of broccoli by separating the floret clumps and steaming them whole. But a simple alteration—shaving or thinly slicing the florets first—changes the texture and the experience of eating this vegetable. The key is to avoid overcooking the broccoli; steam it just enough to yield to the bite without sacrificing a pleasant chew.
- 3 head broccoli, florets separated and each one shaved into quarters
- Extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- Boil 1/4-inch of water in a 3-quart saucepan. Lift broccoli from cold water into the pan and cover. Steam for 3 minutes. Remove from the pan and put into a serving dish. Drizzle with olive oil. Toss with salt and red pepper flakes to coat.