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My whole family loved this!
In this recipe, we cook broccoli florets and stems in a scant amount of well-seasoned water into which a little butter has melted. Once the broccoli is just tender, we uncover the pan and allow the water to reduce over high heat, concentrating the seasonings. The butter that’s left after the water evaporates clings to the pieces, adding richness and flavor.
tablespoons salted butter, cut into 2 or 3 pieces
teaspoon red pepper flakes
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