Perfect Pan-Fried Broccoli

Hands-on time: 15 minutes
Time to table: 20 minutes
Serves 4

1 tablespoon olive oil
1 pound broccoli, florets and stems, trimmed (see instructions)
3 tablespoons water
1/8 teaspoon sea salt
Sprinkle of fresh ground black pepper

Pan: Heat oil over medium high in a large skillet (it will need a cover later) until thinking about beginning to smoke. It's hot enough when a few sprinkles of water flicked from your fingers sizzle.

Meanwhile, trim & start the stalks: Slice off the rough end of the stalk. Cut the 'trees' off the 'trunk' but put aside for a moment. Peel the stalk with a carrot peeler, then slice cross-wise 1/4 inch thick, on the diagonal to create more surface area. Add stalks to the hot skillet, flat sides down in a single layer and let cook, without stirring for 2 minutes. While the stalks cook, trim the florets into pieces 1-1/2 inches long (usually you can just cut a floret into quarters, cutting through its branch). Add florets to skillet, toss well to combine, cook without stirring for 1 - 2 minutes until bottoms just begin to brown.

Stir together water, salt and pepper in a small bowl til salt dissolves. Add to skillet, cover and cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and let continue to cook until liquid evaporates, stems are tender and florets are tender-crisp, about 2 minutes. Serve immediately.

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