At the Houston restaurant Reef, Chinese broccoli, brightened with ginger and chiles, is served alongside redfish on the half shell.
- 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.