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the best broccoli (seriously)

I know that a broccoli dish sounds like the least scintillating recipe out there, but hear me out. Broccoli is not only insanely good for you, but also truly amazing if prepared correctly and with a *secret ingredient.*

With said ingredient, you can sauté that broccoli and add some onion powder or garlic or whatever spices or herbs you like and it is heavenly. In fact, it's even heavenly without any add-ons. However, I'm also including a chimichurri recipe because chimichurri and broccoli is an iconic combination and I will fight anyone who pretends otherwise.


Time: 10 minutes

Servings: 2 people


3 cups (300 grams) of broccoli florets, frozen or fresh

1.5 tbsp olive oil

1/2 tsp fish sauce (yes, that's right)

1 tsp soy sauce

Salt and pepper, to taste


  1. Heat the olive oil onto a skillet over medium-high heat.

  2. Add the broccoli florets. Let the broccoli brown a little bit by not stirring too often.

  3. After 5 minutes, corral the broccoli into a little cluster. Pour both the fish sauce and soy sauce over so that it seeps into the broccoli heads.

  4. Cook for another 5 minutes. Do not skimp on this step, as the fish sauce needs to be cooked to lose its fishy taste.

  5. Dust with salt, to taste. You can also add garlic, onion powder, etc at this stage.

  6. Enjoy!

I know that fish sauce sounds like something weird to add, but it just makes the green veggie so juicy and good. As long as it is cooked properly, it will not taste like fish -- promise. It just imparts a lovely umami flavor.


Time: 5 minutes

Servings: 4-ish


1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

3 garlic gloves

2 tsps dried oregano

1/3 cup extra virgin olive oil

2 tablespoons rice vinegar (or white wine and red wine vinegar also work)

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes


  1. Place the parsley, oregano, and garlic cloves into a food processor. Pulse so that it is a fine consistency.

  2. Take out and place into a bowl.

  3. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes.

  4. Serve immediately, and refrigerate leftovers. When using again, let it return to room temperature.


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