Pan-charred Broccoli di Ciccio + Nectarines
We used salt-cured capers here, but use whatever capers you have on hand.
2 tablespoons extra virgin olive oil
1 bunch broccoli di Ciccio, cleaned and trimmed
1/4 teaspoon fine sea salt, or to taste
1 tablespoon capers, rinsed and roughly chopped
1 tablespoon minced preserved lemon
2 ripe nectarines
3 tablespoons pistachios, toasted and roughly chopped
a few red spinach leaves, to finish
Heat the olive oil in a large saute pan over medium-high heat. Add the broccoli di Ciccio, preferably in a single layer - if you can avoid overcrowding, do so. Use a lid to cover, and cook for a minute. Uncover, add salt, toss to coat, and cook for an additional 4-5 minutes, or until the broccoli softens a bit. Be mindful not to overcook, you want the broccoli to retain some bite. Remove from heat, and stir in the capers and preserved lemon.
Cut the nectarine in half, remove the stone and cut into skinny wedges. When ready to serve, assemble the broccoli on a platter, arrange the nectarines, and sprinkle with pistachios, and a bit of spinach.