Blistered Broccoli with Garlic and Chiles Recipe

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!