Tillie Doyle
Charring broccoli in a pan is a quick and easy way to prepare this nutritious vegetable. It can be done in a cast iron skillet or a regular pan, although cast iron retains heat better and gives the broccoli a smoky flavour. The key to achieving the perfect char is to cut the broccoli into flat pieces to increase the surface area for charring, and to cook the broccoli in a single layer so that every piece comes into direct contact with the pan. You can also weigh the broccoli down with another skillet or pot to speed up the charring process. The broccoli should be cooked until it is dark brown or blackened on the bottom, and then flipped to cook the other side. The charred broccoli can then be seasoned with salt, pepper, lemon juice, garlic, olive oil, or any other desired toppings.
Charring Broccoli in a Pan
| Characteristics | Values |
|---|---|
| Broccoli | 1 large head, cut into bite-sized florets |
| Broccoli Stem | Trimmed and sliced into coins or chopped and cooked with the florets |
| Oil | Olive oil, avocado oil, vegetable oil, or cooking oil |
| Seasonings | Salt, pepper, garlic, lemon juice, red pepper, chilli flakes, paprika, ground coriander, garlic powder, chilli oil, or nutritional yeast |
| Pan | Cast iron skillet, grill pan, sturdy skillet, or any other pan |
| Pan Temperature | Medium-high heat or high heat |
| Broccoli Arrangement | Single layer, flat pieces, no piling |
| Cooking Time | 2-4 minutes on each side, or until charred |
| Broth | Water, stock, white wine, or coconut milk |
| Serving Suggestions | Sprinkle with salt, pepper, or parmesan. Toss with lemon juice, olive oil, or garlic |
| Pairs Well With | Noodles, grilled salmon, ginger glazed chicken meatballs, rice, pasta, or as a salad |
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What You'll Learn
Use a cast iron skillet for best results
To char broccoli in a pan, a cast iron skillet is your best bet. Cast iron skillets retain heat well and won't cool down when you place cold broccoli inside. This means you can create a delicious, crusty sear on your broccoli without drying it out. Oil won't burn into cast iron and ruin its surface, which can happen with other types of pans at high heat.
To get started, preheat your cast iron skillet over medium-high to high heat. While the pan is heating up, cut your broccoli into flat, bite-sized pieces, leaving about an inch of the stem intact. You want to create more surface area for charring, so aim for flat pieces.
Once the pan is hot, add a splash of cooking oil and arrange your broccoli in a single layer. Make sure every piece of broccoli is in direct contact with the pan. Depending on the size of your skillet, you may need to cook the broccoli in batches to avoid overcrowding the pan. Place another skillet or pot directly on top of the broccoli to weigh it down.
Cook the broccoli until it's dark brown on the bottom, which should take around 2 to 4 minutes. Then, use tongs to flip the broccoli and cook the other side for a few more minutes. Don't be afraid to let it char and almost burn—this is when the flavour builds!
Once the broccoli is charred to your liking, transfer it to a serving platter or bowl. You can sprinkle it with salt or toss it with your choice of seasonings and flavourings. For a simple option, try a squeeze of lemon juice, a drizzle of olive oil, and some grated Parmesan cheese. Enjoy!
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Preheat the pan and cut broccoli into bite-sized pieces
To char broccoli in a pan, start by preheating your pan over medium-high heat. You can use a cast-iron pan, a sturdy skillet, or a grill pan. If you're using a cast-iron skillet, get it really hot—the pan retains heat well and won't cool down when you add the broccoli.
While the pan is heating up, prepare your broccoli by cutting it into bite-sized pieces. Cut the florets into small, evenly sized, bite-sized pieces. You can also trim the stalk and slice it into coins, or chop it into flat pieces to create more surface area for charring. Try to make sure the florets are a similar size so that they cook evenly. If you bought broccoli crowns, cut the florets from the large center stem and trim them down. You can also use the stems—just cut off the outermost skin, as it can be rather fibrous.
Now you're ready to cook your bite-sized broccoli pieces in your preheated pan!
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Drizzle oil, sprinkle salt and pepper, and cook for 3 minutes
To char broccoli in a pan, start by chopping the broccoli into small, bite-sized pieces. Place the broccoli florets in a large skillet or cast iron pan, ensuring they are in a single layer with space between each piece. Drizzle oil over the broccoli, ensuring each piece is lightly coated. Sprinkle salt and pepper over the broccoli to taste. Some recipes suggest adding other seasonings like garlic powder or lemon zest at this stage.
Turn the heat to medium-high and place the pan on the stove. Allow the pan to heat up for a few minutes. Then, cook the broccoli for 3 minutes, until it begins to char and colour on the bottom. Use a sturdy pair of tongs to flip the broccoli over and cook for a few more minutes. Don't be afraid to let the broccoli char and almost burn, as this is when the flavour develops.
At this point, you can add a splash of liquid to the pan, such as water, stock, or wine, to create some steam and help soften the stalks. You can also add other ingredients like garlic or lemon juice to the pan and toss with the broccoli.
Once the broccoli is charred to your liking and softened, it is ready to be served. You can add more seasonings like salt and pepper to taste, and a drizzle of oil or lemon juice to enhance the flavour.
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Flip the broccoli, add liquid, and cook for a few more minutes
Now it's time to flip the broccoli. Use a sturdy pair of tongs to do this. You want to get a nice char on the other side, so don't be afraid to let it cook for a few minutes. This is when the flavour really starts to develop.
Once you've achieved the desired level of charring, it's time to add a splash of liquid to the pan. You can use water, stock, wine, or even coconut milk. This will quickly steam the broccoli and help to soften the stalks. If you're using a cast iron pan, you can add white wine without worrying about stripping the seasoning, but if you want to play it safe, stick to water or another liquid.
The liquid will help to create a balanced flavour profile for your broccoli. The charring adds a smoky, grilled flavour, while the liquid will help to steam the broccoli and ensure it's tender. Play around with different liquids and amounts to find the perfect balance for your taste preferences.
If you're cooking a large batch of broccoli, you may need to work in batches to ensure even cooking and avoid overcrowding the pan. Simply repeat the process until all your broccoli is nicely charred.
At this point, you can also add some garlic to the pan and toss it with the broccoli for some extra flavour.
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Toss with your choice of flavouring, like garlic, lemon juice, or parmesan
Once you've charred your broccoli, it's time to add your choice of flavouring. Garlic, lemon juice, and Parmesan are all excellent options.
If you're a garlic lover, start by chopping your garlic cloves. You can also use garlic powder if you don't have fresh garlic. Warm some olive oil in your pan, add the garlic, and cook until it's golden and fragrant. This should only take about a minute. Then, add your charred broccoli to the pan and toss to combine.
For a zesty kick, lemon juice is a great option. Squeeze some fresh lemon juice over your charred broccoli, or add a few slices of lemon to the pan. You can also add lemon zest for an extra punch of citrus. If you're feeling fancy, drizzle some extra-virgin olive oil over the broccoli before serving.
If you're feeling indulgent, finish your charred broccoli with some grated Parmesan cheese. Toss the hot broccoli with the cheese so it melts slightly, and add some freshly cracked black pepper.
You can also combine these flavours for a triple threat. Add some garlic and lemon juice to your pan, toss with the charred broccoli, and then finish with a generous sprinkle of Parmesan. Don't forget to season with salt and pepper, and maybe even some red pepper flakes for a spicy kick.
There you have it! A delicious and flavourful side dish that's quick and easy to make.
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Frequently asked questions
Cast iron skillets are the best option as they retain heat well, won't cool down when you place cold broccoli inside, and won't burn. However, you can use any pan you have available, such as a sturdy skillet or a grill pan.
Cut the broccoli into flat, bite-sized pieces, leaving some stem attached. You can also slice up and cook the stems, which are a great source of prebiotic fibre.
Preheat the pan over medium-high to high heat. Toss the broccoli lightly in olive oil or avocado oil and sprinkle with salt. Place the broccoli in a single layer on the pre-heated pan and cook for 2-4 minutes, until it begins to char and colour on the bottom. Use tongs to flip the broccoli and cook for a few more minutes. Don't be afraid to almost burn the broccoli—this is when the flavour builds.
Add a splash of liquid to the pan—such as water, stock, wine, or coconut milk—to quickly steam the broccoli and soften the stalks. Transfer the charred broccoli to a bowl and toss with your chosen flavourings, such as lemon juice, pepper, parmesan cheese, chilli flakes, or olive oil.
