It’s time to dig out the cast iron cookware! Blanching (cooking veggies in a rapid boiling water for a quick period of time, usually 15–45 seconds) and then searing veggies in cast iron with seasonings and little of the cooking liquid is one way to add veggie variety into your side dish doldrums. Feel free to substitute other veggies such broccoli, Brussels sprouts (cut in half), string beans, cauliflower florets and many more using this same method.
· 1 bunch broccolini (baby broccoli) or 2 cups broccoli
· 1 tablespoon olive oil or melted butter
· 1–3 garlic clove, thinly sliced or minced
· 1 teaspoon chili flakes
· Pinch salt OR 1 teaspoon soy sauce
· 1 teaspoon sesame oil
1. Bring salted water to a rapid boil in large pot.
2. Heat oil or butter in cast iron pan over low to medium heat. When oil is hot, add sliced garlic.
3. Blanch broccolini for until broccolini turns bright green The thicker the stalks, the longer you may wish to cook. Drain, reserving about ¼ cup of cooking liquid.
4. Increase heat to medium high for cast iron pan and add broccolini. Continue to toss and slightly char broccolini.
5. Add a pinch of salt or soy sauce and chili flakes.
6. Add sesame oil and a splash of the cooking liquid to deglaze.