ingredients
2 (+/-) lbs broccoli (can buy flourets in bag, or whole flouret + stem)
2 tsp (+/-) of Kosher or Celtic salt (i.e.: quality salt)
recipe
Fill a large sauce pan with water ONLY TO COVER about 0.5 inches above the bottom (i.e.: barely any water!). NOTE: We are only adding a tiny bit of water and salt to avoid nutritent loss! Read here why / how.
Next, toss in your salt.
Toss is all of your broccoli - you can fill the pot to the brim, or just drop in a serving of broccoli....it does not matter.
Place the lid on the pot.
Next, turn that burner on full blast high and set a time for 5 minutes.
After 5 minutes, check on the broccoli! The little amount of water in the pan should be boiling. It should yield a beautiful green color - meaning it still has allllllll of it's delicious nutrients and is the perfect texture and buoyancy.
Next, drain the broccoli in a strainer over the sink OR simple keep the lid of and tilt the pot over the sink. Either way, your goal is to remove the broccoli from the water quickly after water boils.
▢2 pounds broccoli floret2 teaspoons Salt (optional)
