Charring broccoli is how I learned to like this veggie!

What you Need:

• 1 broccoli crown, florets separated from the stems & stems peeled and shaved lengthwise
• 1 fresno chili, sliced thin
• ¼ c red wine vinegar
• ½ c  olive oil
• ½  tsp honey
• Salt & Pepper
• Toasted or candied nuts for serving

Seperate the broccoli florets from the stems into bite sized pieces. Slice the stem very thin and set aside.Heat a dry cast-iron skillet over high heat. Cook the broccoli, turning occasionally, until the surfaces are blackened & charred. 10-15 minutes. Let cool on a large plate. Do this in batches.

Meanwhile, whisk the rest of the ingredients together to make the vinaigrette. Toss the blackened broccoli and the sliced stems with  ¼ cup of the vinaigrette. Top with candied or toasted nuts.

Serve warm or cold.