We have been harvesting this lovely broccoli that sends up a large central head, and then, once it’s cut, smaller side shoots keep appearing. It is perfect just steamed in salted water, but Marsha and Greg have gotten more creative with it.
Marsha’s recipe was for a main course. She steamed the broccoli, then cooked spaghetti in the same water. When it was done, she tossed it with the broccoli, pitted kalamata olives, lemon zest, and tons of parmigiano-reggiano cheese. She says pine nuts would have made a good addition.
Greg’s side dish consisted of lightly steamed broccoli with chick peas, chopped onion, and golden raisins, tossed with homemade vinaigrette dressing.