Broccoli Recipe
Make Broccoli Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Seasoning
Method
Prep & Blanch
- 1
Prepare broccoli
Wash the broccoli thoroughly. Trim the stem ends and cut into uniform florets about 1 to 1.5 inches each so they cook evenly. If stems are thick, peel outer layer and slice into 1/4-inch pieces.
- 2
Bring water to boil
In a large pot, bring 4 cups water and 1 tsp salt to a rolling boil over high heat.
- 3
Blanch broccoli
Add the broccoli florets to the boiling water. Stir once to submerge and cook for 2 to 3 minutes until bright green and just tender-crisp. Test a piece with a fork; it should pierce with slight resistance.
- 4
Shock in ice bath
While broccoli cooks, prepare an ice bath (large bowl with cold water and ice). Immediately transfer the blanched broccoli to the ice bath using a slotted spoon to stop cooking. Let sit 1 to 2 minutes until completely cooled, then drain and pat dry with a clean kitchen towel or paper towels.
Finish & Serve
- 5
Heat butter
In a large skillet over medium heat, melt 2 tablespoons unsalted butter until it foams but does not brown, about 30 seconds.
- 6
- 7
Season
Remove skillet from heat. Sprinkle 1 tablespoon fresh lemon juice, 1 teaspoon ground black pepper, 1/4 teaspoon red pepper flakes (optional), and 2 tablespoons grated Parmesan over the broccoli. Toss gently to combine and taste. Add additional salt if needed (start with an extra 1/4 tsp).
- 8
Serve
Transfer broccoli to a serving dish. Serve immediately as a side, or let cool to room temperature for a salad. Leftovers can be refrigerated up to 3 days.