Stovetop-roasted Broccoli with Nutritional Yeast
makes 4 servings
3/4 pound broccoli florets
2 teaspoons olive oil
1 clove garlic, minced or pressed
Pinch red pepper flakes
1/4 cup low-sodium chicken or vegetable stock or broth (or water)
1/4 cup nutritional yeast
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
Heat a large, heavy saute pan or Dutch oven over high until very hot.
While the pan heats, in a medium bowl, toss the broccoli with the olive oil until well coated. Place the florets in the hot pan, in a single layer, lightly pressing with a spatula to maximize contact with the hot surface (you should hear sizzling). Cover and cook for 1 1/2 minutes, or until the bottoms of the broccoli have some browning and char.
Uncover and flip the broccoli with the spatula, then press gently again. Cover and cook for another 1 1/2 minutes. Uncover and stir in the garlic and red pepper flakes. Once fragrant (about 1 minute), add the stock and cover, allowing the broccoli to steam for 1 minute. Uncover and sprinkle on the nutritional yeast and vinegar, then stir. Let cook until all the liquid evaporates. Season with salt.