at last a recipe from the laggard Oeno...

Oeno's Skillet-Charred Broccoli

This is a simple and quick recipe. Cast-iron skillets work best. I like the charred flavors which combine with the sweetness from a little carmelization. I also like my broccoli al dente, but the dish will succeed if cooked more. A tasty result depends on timing more than anything.

Ingredients:
A couple of heads of fresh broccoli (don't crowd the skillet)
1 to 2 Tbl Olive oil
Kosher salt (some fancy-schmancy flavored sea salt would work well, too)

Cut broccoli into florets, not too small. I like to use some of the stalks because they have good flavor. Just peel the skin. Let it all soak in water for about 20-30 minutes.

Place skillet over high heat. Get it HOT.

Add olive oil to skillet.

Be quick here. You don't want the oil to scorch. Strain water from broccoli and transfer immediately to hot skillet. You want the vegetable to remain fairly wet. Quickly shake, flip or stir the broccoli to distribute oil evenly and cover skillet.

Let broccoli cook for a minute or so, until the sizzling dies down. Lift the cover; broccoli should be bright green and beginning to get a little limp. Add a splash of water and cover again if it needs a little more cooking time or if you just like your broccoli softer. Otherwise, set the cover aside.

Let it saute for a minute or so. You should be able to smell it charring. Once it's slightly charred on one side, reduce the heat to medium-high & flip it in the skillet to get some char on other parts of the broccoli. You want fairly small charred areas with some golden brown carmelization. Some parts of the florets will crisp up, too, and add some textural interest.

Just before removing from heat, season with salt.

Serve immediately right from the pan.

Variations include adding some chopped garlic near the end of the process. You can also use soy sauce instead of salt. A little sesame oil is sometimes nice.