I love end-of-season broccoli, it's sweeter, having spent the winter storing sugar. In this recipe I use our Isphahan blend to season blanched whole stalks, then press them on a griddle to caramelize the sugars and crisp them up.

Smashed Spring Broccoli

Author
Christian Leue
Servings
3-4
Category

Side/Main Dish

Ingredients

  • 6-8 broccoli stalks (look for pieces with a decent amount of stem attached if you can)
  • Isphahan N1
  • Salt
  • Olive oil
  • Fresh lemon
  • Tahini
  • Greek yogurt
  • Fresh herbs

Directions

  1. Wash and trim the stem ends of the broccoli. Using a vegetable peeler or knife remove all of the tough outer skin from the stalks.
  2. Blanch the broccoli in salted water, or cook it in the microwave, stopping when it is tender-crisp.
  3. Toss the broccoli with Ipshahan N1, olive oil, and salt to coat.
  4. Heat a griddle or large cast iron pan over medium heat. When hot, place the broccoli stalks on the hot surface then press them down with something heavy (another cast iron pan, bricks coated in aluminum foil, that bacon press you never use, etc.)
  5. Cook for 2-3 minutes, then flip and cook under weight until the other side is browned in spots (6-7 minutes usually). Flip and cook until the other side is the same color. If you like them more on the charred side, go for it!
  6. You can serve them whole or chopped. A great accompaniment is a simple tahini sauce, some greek yogurt, fresh lemon, and chopped mixed spring herbs.

Related Products

Back to blog