8 heads of broccoli
2 Tbsp fine Himalayan sea salt
1 cup ghee, melted
Chop broccoli: slice stems into 1/2” thick pieces. Cut tops into medium-sized florets.
Fill large stock pot, within 4” of top, with chopped broccoli.
Add 2” water to bottom of pot.
Set over high heat and bring water to boil.
Let steam until broccoli turns bright green. Remove from heat and strain. Immediately run ice-cold water over broccoli to stop cooking and set bright green colour.
Add salt and melted ghee. Toss to combine.
Set aside until ready to plate.