Tenderstem Broccoli Recipe

Prepare vegetables

Wash the Tenderstem broccoli and trim any dry ends (about 1 cm). If stalks are very thick, halve them lengthwise so cooking is even.

Blanch (optional but recommended for bright green)

Bring a large saucepan of salted water to a rolling boil. Add the Tenderstem and blanch for 1 minute until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking. Drain well and pat dry.

Make flavored oil

Heat a large wide frying pan or skillet over medium heat. Add the olive oil and butter. When the butter has melted and begins to foam, add the sliced garlic and cook for 30–45 seconds until fragrant and just turning golden — do not burn.

Sear Tenderstem

Increase heat to medium-high. Add the drained Tenderstem to the pan in a single layer. Let sit undisturbed for 1–2 minutes to get light browning, then toss and continue to cook, stirring occasionally, for another 2–3 minutes until stalks are tender-crisp and have some charred spots.

Finish with sauce

Reduce heat to medium. Add the soy sauce, honey, red pepper flakes, lemon zest and the juice of half the lemon. Toss to coat the Tenderstem evenly and allow the sauce to bubble and reduce for 30–60 seconds so it glazes the vegetables. Season with sea salt and freshly ground black pepper to taste.

Add seeds and serve

Sprinkle the toasted sesame seeds over the Tenderstem and give a final toss. Transfer to a serving plate.

Taste and adjust seasoning. If desired, sprinkle flaky sea salt, extra sesame or the optional toasted almonds or chili crisp for texture and heat.

Serve immediately with lemon wedges on the side for extra brightness. This makes a great side for grilled fish, roasted chicken or as part of a vegetable mezze.