Skillet-Roasted Broccoli

Step 1

Cut broccoli crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter.

Step 2

Add oil to 12-inch nonstick or carbon-steel skillet and tilt skillet until oil covers surface. Add broccoli, cut side down (pieces will fit snugly; if a few pieces don't fit in bottom layer, place on top). Sprinkle evenly with salt and drizzle with 2 tbs water. Cover and cook over high heat, without moving broccoli, until broccoli is bright green, about 4 minutes.

Step 3

Uncover and press gently on broccoli with back of spatula. Cover and cook until undersides of broccoli are deeply browned and stems are crisp-tender, 4 to 6 minutes. Off heat, uncover and turn broccoli so second cut side is touching skillet. Move any pieces that were on top so they are flush with skillet surface. Continue to cook, uncovered, pressing gently on broccoli with back of spatula, until second cut side is deeply browned, 3 to 5 minutes longer. Transfer to platter and serve.