Food & Wine (June 2014)
Pound for pound, we probably eat more broccoli than any other vegetable.
Sure, we're indulging in the great summer produce that's (finally!) showing up -- lush greens, beans, squash. But year-round, broccoli is our go-to. It's tasty, it's packed with fiber and nutrients, and it's easy to prepare and pack for work lunches.
We typically make broccoli one of two ways. Either we'll roast it in the oven tossed with a little olive oil and a sprinkle of salt and red pepper flakes. Or we'll steam it, either on the stovetop or in the microwave. We'll make a big batch at one time, giving us enough broccoli for a few meals.
So we're always on the lookout for good broccoli ideas, which is why we wanted to try this Charred Broccoli and Red Onion Salad.