BEST Broccoli Recipe

Have you ever found yourself sitting at work trying to get through the day only to find that the entire office smells like delicious broccoli? No? Well I have. That my friends, is the downside of working out of a home office- your afternoon is often interrupted by scrumptious smells wafting up from the kitchen below.

Inspired by that one said broccoli-ed afternoon, I went on a quest to find the exact recipe that my boss's wife was putting to test in their kitchen. Turns out, the recipe is a rather well known one by a rather famous chef- Heston Blumenthal.

After reading through the recipe, I am a little embarrassed to even call it such because it is so mind boggingly simple. I guess we should call it Chef Blumenthal's method for cooking broccoli. Whatever the case, this swift, high-heat method concentrates the flavor of the broccoli and yields the most delicious toasty broccoli ever. Trust me when I say this- once you've tried Chef Blumenthal's broccoli's recipe, you'll never go back to your old steamed stalwart.

Ingredients:
1 head of Broccoli
Salt and Pepper
EVOO
Butter

Directions:
1. Wash a head of broccoli and lop off all the florets so that they are approximately the same size. Peel the stalk of the broccoli and slice into thin coins (I did somewhere between 1/2 and 1/4 inch).

2. Add EVOO to a heavy bottomed pan (with a lid) and place over high heat until the oil starts to smoke. Dump in the broccoli into the smoking pan and cover it quickly with the lid. Cook for 2 minutes and please resist the urge to peek.

3. Take the lid off and season with salt and pepper. Put on oven mits and grab the handles of the pot to shake the broccoli around. Add a lump of butter ( I used a little less than a tablespoon since I'm not a huge fan of butter). Return pot the fire, cover and cook for another 2 minutes.

4. Test the done-ness of the broccoli and see if it is cooked enough for your liking. If its not, put the top back on and cook for a final 2 minutes. It should be scorched in some spots and still green in others.

5. Serve in bowl and don't be surprised when you gobble the whole head up in mere minutes!