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The world of fermentation.
The broccoli in this recipe starts with a simmer and finishes with a sizzle. First, we cook the brassica, covered, until tender-crisp in a mixture of water, miso and sesame oil, then remove the lid and keep cooking until the moisture evaporates and the flavors concentrate. Orange zest and juice added at the very end wake up the dish with citrusy brightness. Either white or red miso works, so use whichever you prefer or have on hand.
tablespoons extra-virgin olive oil OR salted butter
bunch scallions, thinly sliced, whites and greens reserved separately
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