Crisply tender flowerets of broccoli are bathed in curry butter with a whisper of mint.
1 medium bunch broccoli
5 tablespoons butter
1 teaspoon curry powder
2 teaspoons chopped fresh mint
Salt and freshly ground black pepper
1. Separate the broccoli into flowerets, cutting any large flowerets in half to promote even cooking. Reserve the stalks for another use. Drop the flowerets into a large pot of boiling, salted water and cook, uncovered, for 3 to 5 minutes or until crisp-tender. Drain in a colander set under cold running water. Shake to remove as much water as possible.
2. Melt the butter in a large skillet. Stir in the curry powder, then add the mint. Stir for 30 seconds over medium heat. Add the broccoli and toss to coat evenly. Cook over medium heat until warmed through. Season with salt and pepper, then transfer to a serving dish.