Very simple, but lots of flavor. Watching the broccoli blanch so it does not overcook, and cutting it to the right size, is key here. Don’t overdo the mint or it will overwhelm the dish. Use just enough to taste as an accent. Also, try to use as little oil as you can get away with for this dish as it helps the broccoli to stay firm and bright.
INGREDIENTS:
1½ pounds broccoli florets, trimmed into ¾ to 1 inch pieces, stems split to ½ inch at widest. Reserve stalks for another use.
1 medium-small white or yellow onion, Spring onion if available, peeled, root nubbin removed, and cut radially into 3/16ths of inch wide strips
10-12 mint leaves, sliced into a fine chiffonade
Salt and pepper to taste
Grapeseed or other neutral flavored oil as needed
METHOD:
Bring a large chefs’ pan or sauteuse of water to a boil. When boiling, add a tablespoon of salt, and when the water boils again, add the broccoli. Cook until the broccoli turns brighter and is no longer raw. Drain the broccoli and return the pan to the heat.
Lower the heat to medium-high. Film with oil and when the oil is hot, add the onions and toss to coat. Season with a little salt. Cook until the onions are translucent and soft.
If the pan is dry, add a little oil, then add the broccoli. Toss to coat and mix with the onions. If the broccoli is very dry, spray or drizzle with a little oil. Cook, tossing frequently, to prevent onions from burning, until broccoli is just cooked through but still has some “tooth” to it. Season with salt and pepper and scatter with the slivers of mint. Toss to distribute the mint evenly amongst the broccoli, and serve.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
