HANDS-ON TIME
15 MIN
TOTAL TIME
30 MIN
Serves 4
This is one of the easiest broccoli dishes I’ve ever made—fast, delicious, and a cinch to prep from the Just Cook It! pantry (simply add broccoli). I got the recipe from my late mother-in-law, Rena, who faxed over a copy of the handwritten card she stored in a Rolodex-style filing box in her kitchen. Even though I’ve memorized the recipe by now, I keep that fax to remind me of her and all the times she made it for me. The original recipe includes a note from her to “buy broccoli with a lot of little flowers.” I’m sure that means “florets,” and I think that’s spot-on advice.
Bring a large saucepan of water to a boil, and add a small handful of salt. Add the broccoli and cook until crisp-tender and bright green, about 3 minutes. Drain in a colander and cool under cold running water (this will stop the cooking). Drain again, then dry on paper towels or, for best results, spin dry in a salad spinner.
In a serving bowl, whisk together the vinegar, sesame oil, sugar, and ¾ teaspoon salt until the sugar and salt dissolve. Add the broccoli and toss to coat. Let stand for 15 minutes, then season with salt and sprinkle with toasted white and/or black sesame seeds. Serve at room temperature or slightly chilled.
DO IT AHEAD The marinated broccoli can be refrigerated in an airtight container overnight. Let stand at room temperature for 30 minutes before serving.
TIP Broccoli isn’t exactly difficult to “butcher,” but I have a trick that makes a lot of sense for cutting it into florets. I hold the broccoli with the florets down and the stem standing in the air. Using a knife, cut the florets off the stem, rotating the head as you go.