One of the many things that growing edibles has taught me is that you should eat as much of the plant as possible. Broccoli for instance. For years I had been cutting away the little leaves and discarding the stalks. Big mistake. All that stuff is delicious.
Farmers market broccoli in the summer is the best for this dish. Bring a medium pot of salted water to a boil and prepare an ice bath. Cut a head of broccoli in half lengthwise. Peel the bottom inch or so of the stalk. Blanch the broccoli until crisp tender, about 3 minutes. Dunk in the ice bath to keep that vibrant green color. Heat grapeseed oil in large cast iron skillet over medium high heat. Add the broccoli cut side down and cook until almost blackened. Flip and do the same on the other side until cooked through with a nice charry outside. Season with s+p. Serve with a spoonful of yogurt, pesto, and crushed pistachios.
brooklyn bites 