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Recipe: Charred Broccoli with Green Garlic and Spicy Peanut Dukkah

Hilary Deutsch

June 07, 2016

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Green garlic, beloved by chefs and home cooks alike, is known for its sweetness and fleeting seasonality. Essentially just a young garlic plant, long tender green tops give way to a white, grassy-tasting white bulb. Prized for its mild allium flavor, this springtime favorite adds freshness to Cassie Piuma’s recipe for charred broccoli with tomatoes and spicy peanut dukkah. The New England native, who helms the kitchen at Sarma in Somerville, Massachusetts, served a version of this recipe to rave reviews at her Beard House debut.

To make the dish, broccoli florets are quickly charred on the grill, tossed with a roasted tomato vinaigrette, and placed on a creamy bed of green garlic sauce. A final showering of toasted peanuts and sesame seeds seasoned with Aleppo chile flakes, sumac, and nigella seeds completes the verdant dish. Next time you spot green garlic at the farmers' market, make sure to pick up a bunch before the season is over and get your garlic on. Get the recipe.

Hungry for more? View our entire recipe collection. See all upcoming Beard House event menus and book your seat at jamesbeard.org/events.

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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.