Not just for steaming.

I was testing a recipe for pork spareribs for a Lunar New Year party that we are having in my building. I found the pork recipe I wanted, but as I was making the ribs for dinner, I needed a side veggie to go with the pork and rice. I had some fresh broccoli in the fridge, so that became my side and the inspiration for this post. The good thing about this prep is that the seasonings can be used for a roasted side or a steamed dish. And the ingredients are probably things you have, but I am including some two items that you may want to keep on hand for future use. Both of these items can be stored in the fridge for a bit, so it may make sense to add them to your everyday larder. Or not, you do you.

To prep the broccoli for either steaming or roasting, break down the florets into smaller pieces and peel the stems and cut them into coins. Here I have two small broccoli crowns; you can see the before and after.

If steaming, just add to your steamer and cook to your liking. If roasting, which I prefer, toss with a bit of neutral oil and add to roasting pan. Don’t crowd pan or your broccoli will not crisp up and I like my broccoli with crunchy edges. I set oven to a pretty high heat, 400-425 for about 15 minutes. After that, toss and keep an eye on the pan, burnt isn’t good. Roast to your preferred taste and remove.

To finish the dish, you are ready to season. Simply, toss with lemon juice and chili flakes, salt and pepper to taste. Or you can bougee the dish with these ingredients, and these make a big and tasty difference.

Notice the use by date on the peppers. Once you get accustomed to using these peppers, you will go through them long before the use by date. The preserved lemons are a pickle by another name and last for a long time as well. See sentence regarding peppers and repeat.

With both of these ingredients, a little goes a long way so taste as you go. The peppers have a bit of a kick and the lemons are salty. A scant 1/2 teaspoon of the peppers will suffice for the amount of broccoli shown if you want just a bit of heat. The lemons are soft, again I use scant 1/2 teaspoon to start and toss with chilis and broccoli and taste for seasoning. That’s it. Either dish can be served hot, at room temp, or chilled for a salad. If taking from fridge, remove about 10 minutes before serving to let the flavors come back to life.

Want another idea on how to use? Crostini. Toast some bread, rub with a clove of garlic, chop the broccoli a bit finer, and top the toast. Drizzle a bit of olive oil to complete the dish. Serve with a glass of red wine. Enjoy!