If you boil broccoli, you’ll find that a lot of the colour and flavour ends up getting poured away when you drain the pan. This method uses no water at all, and results in a deep green colour with a delicious roasted taste. Try it – you’ll never boil broccoli again.
1 head of broccoli, separated into florets
1.5 tbsp olive oil
1 tbsp butter (optional)
1 tsp sea salt flakes
You need a large, heavy saucepan with a tight-fitting lid (preferably glass, so you can see if it’s burning). Put it on a very high heat, add the olive oil, let it warm up for a minute and throw in the broccoli.
Put the lid on, shake the pan a couple of times, and leave for two or three minutes.
Turn the heat down to medium, shake the pan again and leave for another two or three minutes.
Open the lid and check the stems for tenderness. If they’re done (leave for a couple more minutes if not) add the salt and butter (if using), replace the lid, shake it up and serve.