1 large head broccoli
4 tablespoons butter
Salt and pepper, to taste
1. Bring a pot of water to a boil.
2. While the water is boiling, cut the broccoli florets off. Save the broccoli stems for a stock for a later date. Once the water is boiled, season it with 1 tablespoon of salt.
3. Cook the broccoli in the salted water for about 4-5 minutes. Drain the broccoli, then immediately put it into a bowl of ice water (with ice cubes) to stop the cooking process.
4. Add 4 tablespoons of butter into a sauce pan and cook it until it turns a beautiful golden color, about 3-4 minutes. Be very careful not to burn your butter. It should be a golden, caramel color. Not dark brown.
5. Pour the butter over the broccoli, toss and taste for seasonings.
