Bon Appetit Magazine recently had a recipe that sounded delicious so I used it as a base for mine; I didn't have peanuts in the house but did have almond butter. This turned out well and was a nice change from the cheesy flavors that I associate with broccoli recipes.
Though I am a frozen vegetable aficionado (I find them very useful and their nutitional value has long been acknowledged), only use fresh broccoli for this recipe. No matter what you do to it, there is too much water in the frozen variety to get the broccoli charred in a manner consistent with the needs of this recipe.
Recipe
1 head broccoli, cut into bite-sized florets (reserve the stems for soup)
1-2 tsps rice wine vinegar dependent on how sharp you like dishes to taste
1 Tbsp almond butter-miso dressing
Heat a dry saucepan over medium heat. Add the broccoli florets and cook, stirring and shaking the pan often, until the broccoli is slightly charred in spots, about 5 to 7 minutes. You want the broccoli crunchy and crispy, not mushy.
Reduce the heat to low, add the vinegar and the dressing and stir well. Tastes best hot so serve at once.
Original recipe here.
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