This has become one of my go-to side dishes when I am grilling in the summer. I guess I could make it, too, on the grill in a cast iron skillet, but I make it in the kitchen while the grilled meats are resting.
I just buy two broccoli crowns, which seem to be much more popular these days than the whole bunches they used to sell.
- Cut the crown into individual stems—you don’t get the really tough larger stem with these crowns
- Cut the stems into small slices all the way up to the floret—my husband claims to hate the stems, but will eat them this way
- Saute in 2-4 tablespoons olive oil over medium-high heat, tossing and stirring for about 5 minutes, without browning
- Pour over 1/4 cup chicken broth and 1 teaspoon garlic paste
- Toss and stir, then let the broccoli continue to cook until the liquid is evaporated, about 5-10 more minutes
Never cover the skillet to keep the broccoli bright green
Serve immediately. I would call this a crisp-tender broccoli, and you could cook it longer if you want a softer vegetable.