Tuesday, March 29, 2011

Tarragon Broccoli

I didn't think this was worth a blogpost until I had it as lunch leftovers today, and decided it would be a shame not to prepare broccoli this way again.

Clean broccoli and cut into florets. Then slice each floret through the stem (at least in half, maybe into thirds or more if it's a big one) to make flat slices of broccoli.

Sautee on medium-high heat in a little oil with tarragon and splashes of white balsamic vinegar, just long enough to turn dark green and take out the crunch. Firm, sweet, and very pleasant.

(Served as a side with this pasta dish from Smitten Kitchen, which was fantastic.)

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