- Servings: 4
2 tsp vinegar of your choosing (Clark recommends red wine, we used a mix of rice wine and balsamic)
1 tsp coarse salt
2 lbs broccoli crowns (~2 large heads), washed and broken into small florets
1/3 cup olive oil
4 large cloves garlic, minced
2 tsp cumin seeds
2 tsp toasted sesame oil
large pinch crushed red chile flakes
In a large bowl, mix together the vinegar and salt. Add the broccoli, and toss to combine. Set aside.
In a large skillet, heat the olive oil until hot but not smoking. Add the garlic and cumin seeds, and cook until fragrant (it should only take a minute). Add the sesame oil and chile flakes. Turn off the heat, and pour the hot mixture over the broccoli, tossing well so that the hot oil coats everything. Let sit for at least an hour, for the broccoli to soften and the flavors to develop. Taste before serving and adjust seasonings if needed.