I’ve been staring at these photos for a good twenty minutes, wondering if I should bother sharing them – they don’t do the dish justice, partly because I left the broccoli on the stove a bit long while doing other things, and partly because mulched broccoli isn’t particularly photogenic. But it was delicious, and a totally different thing to do with broccoli.
I’ve been mildly obsessed with the concept of broccoli rubble since reading about it over at Deb’s – the rough chop of it, the quick sauté in garlicky oil, the shower of Parmesan. (And maybe because it sounds a lot like Barney Rubble?) I’ve always been drawn to just about any kind of grainy salad – I figured broccoli would hold up to chewy wheat berries quite well, and some salty crumbled feta, and lots of pepper, and a fried egg. I wish I had some walnuts to toast and toss on top. I devoured this thing, and I don’t regret it.
I’m noticing now that Deb suggested broccoli rabe, which has a slightly better ratio of thin stalk to shrubby top, but a classic old-school broccoli crown worked just fine. I didn’t measure anything, and used wheat berries because I have (and love) them. I pondered drizzling over a lemony vinaigrette while it was still warm, but didn’t this time – I may the next. I do recommend the egg, which did its job of oozing itself all over everything underneath. I kind of wish I had leftovers to resurrect (with another egg, of course) tomorrow for lunch.
I wrote up a recipe because I know approximately a third of you feel better with one, but please don’t take the measurements too seriously.