Roasted 'n' Raw: Broccoli Two Ways
As part of our Porter partnership with Edible Schoolyard NYC, we've asked top NYC chefs to share recipes, tips and fresh ways to spruce up your lunch.
One green vegetable, two chefs named Dan. Chefs Kluger and DiStefano share a passion for plant-forward menus—at Loring Place and Made Nice, respectively—which is why we couldn't do a series on healthy weekday meals without asking for their input. Both responded with fresh takes on broccoli, a versatile, nutrient-dense powerhouse deserving its turn in the spotlight. Check out their recipes below!
Roasted Broccoli with Scallion-Ginger Sauce
By Chef Dan Kluger, Loring Place
- 1 bunch scallions, very thinly sliced
- 1⁄4 cup minced fresh ginger
- 1 tbsp jalapeño pepper (with seeds)
- 2 tbsp yellow miso
- Kosher salt and freshly ground black pepper
- 3⁄4 cup extra-virgin olive oil
- 1 lb broccoli, cut into large-ish florets
- 2 tablespoons chopped cilantro
- Lemon wedge, for serving
- In a small saucepan or heatproof bowl, toss sliced scallions with ginger, jalapeño, miso and 1 tsp of salt. Let sit for 30 minutes.
- In another saucepan, heat 1⁄2 cup of olive oil until it reaches 375°F (or just until it starts to smoke). Carefully pour the hot oil over the scallion mixture, stir a few times and cool to room temperature. Note: Can be made a day ahead and refrigerated until ready to use.
- Preheat the oven to 450°F. Scatter the broccoli on a rimmed baking sheet, toss with 1⁄4 cup of olive oil and season generously with salt and pepper. Roast 15-20 minutes, stirring once or twice until tender, but slightly crunchy (and caramelized in spots). Transfer broccoli to a serving bowl and spoon some scallion-ginger condiment over the top. Garnish with cilantro and a squeeze of lemon to serve.
Broccoli & Kale Slaw
By Chef Daniel DiStefano, Made Nice
- 4 cups lacinato kale, finely chopped
- 2 cups green cabbage, shredded
- 2 heads broccoli
- ¼ cup extra virgin olive oil
- ¼ cup preserved lemon, finely chopped
- 1 tbsp Calabrian chili, finely chopped
- 1 tsp sea salt
- ½ cup pumpkin seeds
- Kosher salt, to taste
- Cayenne pepper, to taste
- Bring a medium-sized pot of salted water to a boil and prepare an ice bath. Blanch the broccoli whole for about 30-45 seconds, then shock in ice water. (This will set the color and slightly soften stems, but the broccoli will still be crunchy and maintain most of its texture.)
- Pat the broccoli dry. Separate the florets from the stem of the broccoli. Using a sharp knife, shave the broccoli stems about 1/16 “and slice the florets about ¼” thick. In a mixing bowl, combine the kale, cabbage, broccoli, EVOO, sea salt, lemon and chili. Allow this mixture to marinate 5-10 minutes.
- In the meantime, preheat the oven to 350°F. Toss the pumpkin seeds with a ½ tsp olive oil and season to taste with salt and cayenne pepper. Toast the pumpkin seeds on a parchment-lined sheet tray for 4-5 minutes (or until golden brown). Cool, then use to garnish slaw. Serve chilled or at room temperature.
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