Cooking Notes: We used broccoli for this first attempt at pan-searing and have sadly not yet attempted any other veggies; suggested veggies are broccoli, asparagus, brussel sprouts, or carrots! They also recommend using whatever kind of oil you prefer, like grapeseed, olive, or sunflower-we just used grapeseed oil to prevent smoking up the kitchen as much as possible, however olive oil should work fine.
Pan-Seared Broccoli (adapted from The Kitchn; serves 4)
1 lb. broccoli
Pinch red pepper flakes
Salt, to taste
1/2 lemon
Rinse broccoli, dry, and chop into bite-sized pieces. (Getting them dry is important because it chars they best when absolutely dry.) Add oil to the pan (a wok or stir-fry pan is best) and heat over medium-high to high heat. You want it to be enough to film the bottom of the pan with a thin coating.
When the oil gets shimmery and there's a slight wisp of smoke, add the broccoli to the hot pan. Sprinkle red pepper flakes and salt over the broccoli. Lay the lemon cut-side down on the bottom of the pan. Cover and cook for 2 minutes, undisturbed, until bottom side is blackened. After 2 minutes, lift the lid and check for doneness. Give the broccoli a quick toss and let the other side blacken for another 1-2 minutes. Transfer broccoli to a serving platter or plate, allowing to cool slightly before eating. Squeeze the blackened lemon half over the brocoli and eat!
Recipe: The Kitchn: Pan-Seared Veggies
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