Pan-Roasted Broccoli
Serves 4
Ingredients
3 tablespoons water
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
2 tablespoons vegetable oil
1-3⁄4 pounds broccoli, florets cut into 1-1⁄2-inch pieces, stalks peeled and cut on bias into 1⁄4-inch-thick slices
Instructions
- Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add broccoli stalks in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
- Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stalks are tender, and florets are crisp-tender, about 2 minutes. Serve.
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