A Vegetable in Meat’s Dressing

I’ve written about a certain spinach and steak salad here, a regular in my house. Recently I decided to make a side of broccoli that went beyond my normal steamed with a little butter, salt, and pepper. (I’m starting to understand why a bottle of sriracha sits in the middle of my table at all times.) This is all part of my bolder-flavors-in-2013 mantra. I took the broccoli and prepared it just as I would the steak for my favorite salad. I tossed the florets with sliced onions, garlic, olive oil, balsamic vinegar, Maggi, and pepper. I let it marinate before sauteing it in a large frying pan. I put the lid on for some gentle steaming and only stirred the vegetables occasionally to allow for browning. It was so successful that I can’t even remember what I served it with. Not bad for a vegetable side!

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