Charred Broccoli Recipe

Trim the broccoli crowns: cut into large florets, leaving some stem attached so pieces hold together. Pat dry thoroughly.

Preheat a heavy cast-iron skillet or grill pan over high heat until smoking-hot (about 5 minutes). You can also heat a grill to high.

Toss broccoli with 2 tablespoons olive oil, 1 tsp kosher salt and 1 tsp black pepper so florets are lightly coated.

Add broccoli to the hot pan in a single layer. Let char undisturbed 2–3 minutes until deeply browned on one side. Flip and char 1–2 minutes more until tender-crisp and nicely blackened in spots. If using an oven, roast at 475°F (245°C) for 12–15 minutes, turning once.

Remove broccoli to a serving plate and squeeze 1 tablespoon lemon juice over it; keep warm.

Preheat the oven to 450°F (230°C). Place bone marrow in a small baking dish or on a rimmed sheet, cut side up if using marrow bones. Roast 12–15 minutes until marrow is bubbling and soft but not completely collapsed.

Scoop the hot marrow into a small bowl (use a spoon). Let cool 2–3 minutes, then mash together with the 3 tablespoons softened butter, minced garlic, chopped parsley, 1/2 tsp lemon zest, 1/4 tsp kosher salt and 1/4 tsp black pepper until smooth and emulsified. Adjust seasoning to taste.

Keep the marrow butter warm or at room temperature; it will be used to finish the charred broccoli.

Whisk together 1 teaspoon prepared horseradish, 2 tablespoons Greek yogurt, 1 teaspoon apple cider vinegar, 1/2 teaspoon honey, 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth to make a lightly piquant dressing.

Toss the thinly sliced frisée or endive with the dressing just before serving so it stays crisp.

Spoon or dollop the bone marrow butter over the hot charred broccoli so it melts into the florets. Use about half the butter for immediate serving and reserve the rest for guests to add more if desired.

Scatter the dressed chicory alongside or on top of the broccoli for contrast: its slight bitterness will cut the richness of the marrow.

If using, sprinkle 2 tablespoons toasted breadcrumbs over the dish for crunch and a light dusting (about 1/4 tsp) smoked paprika for smokiness. Serve with lemon wedges on the side.

Serve immediately while broccoli is warm and marrow butter is melted.