If there's one thing Fode & Beed believe in, it's greenery in all its forms (except, of course, poison ivy). This simple recipe is for the man who needs a bit more iron in his diet, or the gal who could use a touch extra Vitamin A...or just enjoys delicious, healthy-ass brocco-lye.
What you will need:
- Broccoli crowns (whole, or broken at the base of each stem to create larger florets)
- Butter OR Olive Oil
- Salt & Pepper
- Grill (cast-iron skillet or stainless steel is OK, but don't use non-stick)
How you do it:
- It's very important, before you begin, that you don't cut the broccoli crowns like a madperson. You can use your knife to remove the shitty end-cap on the stem's base, and cut the crowns tall-wise in half, down the core. Try to leave as much of the leafiness attached to the main stem! Literally "snap" the broccoli at the stems' junctions, OR leave the crowns whole/half.
- Wash that shit really well in cold water, and leave it in a strainer for a minute or two.
- Get your grill medium-high, around 400 degrees (F). Lay the broccoli down on the grates near the hottest section (usually towards the rear, on the side of ignition). Don't add any butter, oil, or seasoning to anything yet!*** Get your broccoli nice and charred on about 50% of the surface, or so. The stem should be a lighter green than when you started, and you should be able to stick a fork through it with little resistance.
- Remove the broccoli from heat when the above description matches, or when you feel it's getting a bit too black.
- Immediately slap a healthy-sized tablespoon (per full crown) of butter/oil into a bowl with the broccoli. Toss it with "salt'n peppies", as Beed describes, coating all surfaces with love-lube.
***If you are using a skillet, you should definitely put butter in the pan before cooking, or oil the broccoli beforehand. Get it super hot prior to putting the broccoli on. You can also finish-sautee or flash-steam any grilled crowns that may be too crunchy, but still have decent grill marks.