Charred Broccoli with Too Much Butter

Lots of butter and lots of heat produce this lovely charred brocc.

One way to get people to eat their vegetables is to add a crap-load of butter! This is nothing new, but I thought I’d reiterate it for those who’ve forgotten that steamed veggies may be tasty and very good for you, but that veggies browned in butter will trump them every time in flavor! I can’t claim that it’s good for you, however.

I trimmed the florets from a big head of broccoli and blanched them in a big pot of boiling salted water. I cooked them until they were tender but still had a little snap left, maybe five minutes. I shocked them in ice water to halt the cooking process, and then drained them very well.

I heated a skillet over high heat and added four tablespoons of unsalted butter. I threw the broccoli on top of the butter and seasoned it with a bit of salt and pepper. I reduced the heat to medium-high and cooked the broccoli until it was nicely charred on just the one side. I stirred the brocc up and served it hot!

The broccoli was achingly tender and crisp at the same time. Earthy, sweet, buttery, savory, and just delicious!

I used four tablespoons of butter for one head of broccoli. Call my cardiologist!

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