I’ll admit that I’m really not the biggest broccoli fan, unless it’s broccolini, gai lan, or rabe. As soon as I had broccolini for the first time I never looked at regular ol’ broccoli the same. Lately, because it is the only variety my store has, I’ve been putting it in smoothies, charring it death on the grill, or even just forgetting about it in the fridge (terrible I know).
This recipe made me love broccoli again. As a matter of fact, I’d recommend the ubiquitous version specifically for this dish because of all the sauce it holds and the texture reminds me more of takeout than any of the fancy varieties. —Alexandra K