Have you ever gotten bored eating vegetables the same way, day in and day out? That’s how this version of charred broccoli came about. I was flipping through one of my favorite kitchen store catalogs and a recipe caught my eye. Their version used broccolini. I did not have any so I thought I would try it with broccoli. Well wouldn’t you know it, I did not have enough broccoli for the recipe. So to make it stretch, I added celery. And it was amazing! So this is how I have made it ever since.

4 tsp olive oil
1 large head broccoli, cut into florets
2 celery stalks, sliced
Salt
Pepper
3 cloves of garlic, minced
Pinch red pepper flakes
1/4 c chicken stock

In a cast iron skillet over medium-high heat, warm 4 tsp of olive oil until almost smoking. Add broccoli and celery; season with salt and pepper. Cook, stirring occasionally, until slightly charred and lightly tender, 3 to 4 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, for 1 minute. Add your chicken stock. Continue to stir until the broccoli and celery have absorbed all the chicken stock.

Enjoy this side dish with a roasted chicken or roasted pork loin. Both recipes are available on my blog. Happy cooking!