If you’re anything like us, you’ll occasionally buy a big hunk of fresh broccoli with the best of intentions—but never exactly seem to get around to using it. And then it goes bad. And then you throw it out, resolving that you’ll stick to something easier next time, like…a packaged salad mix. We recently changed our tune—and our apporach to broccoli—after chatting with Stephen Kalt, head chef at Fornelletto at the Borgata Hotel, Casino & Spa in Atlantic City, NJ. He assured us that prepping this cancer-fighting powerhouse is just about easy easy (and as time consuming) as toasting a grilled cheese.
Use his recipe transform your good intentions into super-nutritious, super-tasty results.
- One head of broccoli with the long stem
- 2 quarts water
- 2 Tbsp. salt
- 2 oz. virgin olive oil
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped shallot
- 2 oz. sliced pepperoncini peppers
Slice the broccoli lengthwise, keeping much of the stem after trimming the base of the broccoli. Bring the salt and water to a boil. Cook the broccoli in the boiling water for 2-3 minutes and remove. Heat a large skillet over medium flame for 1 minute. Add the olive oil and wait 20 seconds. Add the chopped garlic and shallots. Cook for 30 seconds, stirring the whole time. Add the broccoli and sautee for 2-3 minutes, turning every minute or so. Remove the broccoli to separate plates and garnish each with the sliced pepperoncini peppers. Serves 2.
Stephen Kalt is the executive chef at Fornelletto at the Borgata Hotel, Casino & Spa in Atlantic City, NJ. In 2004, he was tapped to be Executive Chef of Wynn Las Vegas restaurant, Corsa Cucina where he received acclaim for his Mediterranean-inflected modern Italian menu. Prior to opening his celebrated restaurant at Wynn, he garnered national recognition as the co-creator and chef of the celebrated Mediterranean restaurant Spartina in New York City. During its reign, Spartina was named “Top 5 Neighborhood Restaurants in New York” by Food & Wine magazine and earned two stars from the New York Times.
Check out more recipes from Chef Stephen:
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