At the Houston restaurant Reef, Chinese broccoli, brightened with ginger and chiles, is served alongside redfish on the half shell.
Sautéed Chinese Broccoli
At the Houston restaurant Reef, Chinese broccoli, brightened with ginger and chiles, is served alongside redfish.
Yield: serves 4
- Kosher salt, to taste
- 1 lb. Chinese broccoli or broccoli rabe
- 3 tbsp. grapeseed oil
- 1 tbsp. finely chopped ginger
- 2 cloves garlic, finely chopped
- 2 fresno chiles, halved, seeded, and finely chopped
- 2 tbsp. lime juice
- 1 tbsp. soy sauce
- 1 tbsp. rice wine vinegar
- Bring a 6-qt. pot of salted water to a boil. Roughly chop Chinese broccoli leaves and slice stems on the diagonal to a ½” thickness. Transfer stems to pot; cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the stems to a bowl. Cook leaves until just tender, about 1 minute. Combine leaves and stems; set aside.
- Heat oil in a 10″ nonstick skillet over medium-high heat. Add the ginger, garlic, and chiles; cook until soft, about 2 minutes. Add reserved Chinese broccoli; cook until hot, about 2 minutes. Stir in lime juice, soy sauce, and vinegar and season with salt.