Step 1

Heat a large seasoned cast-iron skillet on medium-high heat until hot and add 1-2 tablespoons of olive oil in the last 30-60 seconds.

Step 2

Toss in broccoli florets (I typically cook about 1 head of broccoli) and stir with tongs to lightly coat all the broccoli in oil. Season. I don’t measure my seasonings but my favorite combination at the moment is a generous covering of Adobo seasoning across the whole pan, a light sprinkle of garlic powder across the pan, and a light sprinkle of chili powder. Mix broccoli and seasonings.

Step 3

Let it sit to sear for a couple of minutes before turning the broccoli allowing it to brown on multiple sides. Don’t let it burn, you’re just trying to get a nice brown color.

Step 4

At the point that the broccoli is browned to your liking (I do 2-3 turns for browning), then add a thin layer of water to the bottom of the pan (1/4 C or less) and cover with a lid or foil to allow the broccoli to steam. Stab with a fork to make sure it’s at your desired tenderness before removing from the pan.

Step 5

Enjoy!