Market Recipe: Pan Toasted Sesame Broccoli with Pecans
by Market Chef Maggie Perkins from Maggie’s Farm
1T toasted sesame oil
1T neutral cooking oil
1 head broccoli, separated into spears (Bouldin Food Forest or Bernhardt’s Farm)
1 thumb-sized knob fresh ginger, peeled
1 small bunch garlic scapes, minced (Munkebo Farm or Bernhardt’s Farm)
1 cup Pecans (Yegua Creek Farms)
In a large mixing bowl, toss broccoli with 1T toasted sesame oil and 1T neutral oil.
In a large skillet over medium high heat, toast broccoli, stirring and tossing often, until edges are browned and stems are tender.
Grate ginger and garlic over broccoli. Add pecans. Toss, mixing well, until all is heated through and fragrant. Salt as necessary. Optional: Season with cracked red pepper.