Pan Grilled Broccoli

Servings: 2 | Serving size: 4 ounces broccoli

Cooking Time: 30 Minutes

This recipe can easily be multiplied and will keep fairly well if chilled immediately.

Ingredients

• 1 quart water
• 8 ounces broccoli
• 2 quarts ice water
• spray olive oil
• 1/8 tsp salt

Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems.

Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the broccoli to the steamer and cook for about 12 - 15 minutes until the spears begin to lose their firmness.

Remove and plunge into the ice water. When the broccoli spears are cooled, remove from the water and drain.

Place a large non-stick skillet (or roasting pan) in the oven and preheat to 400°F. When the pan is hot, add the broccoli, spray lightly with olive oil and sprinkle the salt over the top. Cook for about 5 minutes and turn to sear well. Make sure that all of the spears come in contact with the pan. They will take 15 to 20 minutes total cooking time and should be turned every 3 - 5 minutes.