How about a fresh healthy veggie dish to start the new year? This skillet-roasted version is my favorite new way to eat broccoli! I often roast broccoli in the oven but it usually ends up extra charred and steaming it is just a bit boring, so this recipe is a happy middle ground. Plus, it’s FAST! You’ll heat a bit of oil in a skillet, add the broccoli and crisp it for about a minute. Then you pour in some water (or chicken/vegetable broth if you wish), cover it with a lid, reduce the heat, and continue cooking it for just a few more minutes. Salt and pepper (and crushed red pepper for some heat) to taste and you’re done! It’s tender yet crisp and just delicious!

Skillet-Roasted Broccoli

INGREDIENTS

1- 2 Tbsp. olive oil or other cooking oil
~1 lb. (about 6 cups) broccoli florets
kosher salt and freshly ground black pepper, to taste
crushed red pepper flakes (optional- to taste)
1/2 cup water (or chicken or vegetable broth)

DIRECTIONS

1. Heat the oil in a 12-inch nonstick skillet over medium-high heat until the oil is rippling and hot. Add the broccoli in a mostly single layer and sprinkle with a pinch of salt. Let the broccoli “roast” in the hot skillet for 30 seconds or so and then give it a good stir. You can let it keep browning for a minute for more flavor or move on to the next step. (I cooked mine or a little over a minute during the first step.)
2. Pour in the water/broth, immediately cover the skillet with a lid (or foil), and reduce the heat to medium-low. Let the broccoli simmer for 2-3 minutes until bright green and crisp-tender. Add additional time if you want the broccoli more tender. (I found 3 minutes to be pretty crisp, 4 minutes to be a bit more tender.)
3. Remove from the heat, add seasonings (salt/pepper/crushed red pepper) to taste and serve.

Serves 4.

(Adapted from Mel’s Kitchen Cafe)