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Broccoli with Scallions, Miso and Orange
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.
4
Servings
Tip
Don’t forget to reserve the scallion whites and greens separately, as they’re added at different times. The whites are sautéed before the broccoli is added to the pot; the greens go in at the end.
25 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil OR salted butter
-
1
bunch scallions, thinly sliced, whites and greens reserved separately
Directions
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01In a large Dutch oven, combine the olive oil and scallion whites. Cook over medium-high, stirring, until lightly browned, about 5 minutes. Add 1¼ cups water, the miso, sesame oil, ¼ teaspoon salt and ½ teaspoon pepper. Bring to a boil, stirring to dissolve the miso, then stir in the broccoli. Cover and cook, stirring occasionally, until tender-crisp, about 7 minutes.
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April 30, 2023
Beautiful
Really liked the texture that the sliced stems offered. I did not let all of the liquid absorb as it would have cooked too long. Maybe add less water.
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