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.
- 1 bunch broccoli, florets separated and thinly sliced or shaved
- 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- Bring 1⁄4 inch of water to a boil in a 3-quart saucepan. Add the broccoli to the pan, cover, and steam for 3 minutes, until al dente.
- Using a slotted spoon, transfer the broccoli to a serving dish. Drizzle with olive oil, season with salt and the red pepper flakes, and toss to coat.
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