Sometimes you need broccoli now. That’s when you grab a skillet.
Heat a pan over medium-high heat with a little oil. Toss in your florets and let them sit for 60 seconds without moving them. You want a good sear.
Then add a splash of water or broth and cover the pan. Let it steam for 2 minutes. Uncover, crank the heat, and cook off the liquid. You get tender-crisp broccoli with nice browned spots.
It’s the express lane version of roasting. Not quite as good, but still way better than boiling.
