Pan Roasted Broccoli

 

Broccoli for the broccoli haters.

This does not have the strong broccoli taste you may be used to - a bonus at my house.  I love broccoli!  My husband does not, unless it is drowning in cheese sauce so that it does not taste of broccoli - it just tastes like cheese.

Well step aside green beans, carrots, corn, and all other sweet and mild tasting vegetables, this is the moment for a new broccoli!

Pan Roasted Broccoli

1 tablespoon oil

3 cups fresh chopped broccoli florets (the heads of the broccoli)

3/4 cup broccoli stems (or more, according to taste)
6 tablespoons chicken stock or chicken broth (stock has a richer flavor)
1/2 teaspoon salt
1/8 teaspoon black pepper

1lbs.  Broccoli separated into small florets and sliced stems 

Directions:

1. Stir stock or broth, salt, and pepper together in small bowl, til salt dissolves.
2. In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
3. Don't stir for about two minutes until they get light browned.
4. Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown.
5. Add broth/stock and spice mixture and cover pan with lid, cooking for two minutes.
6. Uncover and cook until desired tenderness.