This is a variation on the preceding recipe, but charring makes all the difference. This method of almost-but-not-quite burning has been popularized by Francis Mallmann, the great Argentine chef. He finds that in the fine line just before things burn, the flavor deepens as the sugars caramelize. You are not charring the whole broccoli, just the outside, so you still have the fresh, juicy flavor of a green vegetable for contrast. This method also works with arugula, lettuces, and chard. Play around with it!
Ingredients
- 1 head broccoli, cut into 16 pieces
- ΒΌ cup extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon red-pepper flakes
- 1 lemon juice and zest
- Sea salt to taste
How to Make It
- Preheat a cast-iron griddle over high heat. Place the broccoli on the dry griddle and char until blistered on one side. Turn and char the other side. Transfer to a large heatproof bowl.
- In a large skillet over medium heat, warm the olive oil. Add the garlic and pepper flakes and cook, stirring frequently, until the garlic is golden brown, about 2 minutes. Pour the oil over the broccoli and turn to coat. Allow to marinate for 10 minutes. Drizzle with the lemon juice, season with the sea salt and lemon zest, and serve hot or at room temperature.