The Kidlet is suddenly back on broccoli. I'm surprised, but I'm not about to question it. My typical approach to broccoli is either to steam it, make soup, or use it as an ingredient in a casserole. I remembered seeing a recipe for skillet-cooked broccoli in an issue of Cook's Country a few months back though, so I figured I'd give that a whirl. It comes together very quickly and easily and doesn't take much in the way of ingredients. Nice for a quick, last-minute side-dish or snack.

Skillet-Charred Broccoli

Slightly adapted from Cook's Country December/January 2019

Ingredients

• 2 Tbsp. olive oil
• 250g broccoli florets
• 1/4 tsp. sweet paprika¹
• 1/8 tsp. coarse sea salt
• scant 1/4 tsp. coriander seeds, ground
• 10-20 grinds black pepper

Directions

1. Heat oil over medium heat.
2. Add broccoli, paprika, salt, coriander, and pepper.
3. Cook for ~15 minutes, stirring every 4 or 5 minutes.

The original recipe has to continue to cook the broccoli for another 6 minutes beyond this (stirring every 2-3), but I liked the look of it after the first 15 minutes of cooking, so I just took it off the heat then. They also suggest sprinkling with chopped fresh basil and serving with lemon wedges, but I liked it the way it was.

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Variations

Skillet-Charred Broccoli with Yogurt-Tahini Sauce

Slightly adapted from Cook's Country December/January 2019

Ingredients

Broccoli

• 2 Tbsp. olive oil
• 250g broccoli florets
• 1/4 tsp. cumin, ground
• 1/8 tsp. coarse sea salt
• scant 1/4 tsp. coriander seeds, ground
• 10-20 grinds black pepper
• 2 tsp. sesame seeds

Sauce

• 4 tsp. plain Greek yogurt
• 2 tsp. tahini
• 2 tsp. lemon juice
• 1 tsp. roasted garlic paste
• 5-10 grinds black pepper
• 1/16 tsp. coarse sea salt

Directions

1. Combine the broccoli, cumin, salt, coriander, and pepper and cook as for previous recipe.
2. Sprinkle with sesame seeds.
3. In a separate bowl, combine all sauce ingredients and mix well.
4. Drizzle sauce over or serve on the side as a dip.

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¹ The original recipe calls for smoked paprika. I only had sweet and hot on hand, so I just went with sweet. I think the smoked would've been nice too though. ^Back