Adeena Sussman Pairs Seared Broccoli Steaks with a 'Briny, Spicy' Caper Dressing — Get the Recipe - PEOPLE

If you're looking to eat more greens this year, Adeena Sussman has the recipe for you.

"Cooking larger vegetables like 'steaks' is an economical and healthy way to eat a more plant-based diet," says the author of the Shabbat cookbook. "Plus, I am always looking for new ways to use one of my favorite veggies: broccoli."

The veggies get a char in a skillet and that "slightly smoky" flavor is balanced by the caper dressing.

“The dressing, which has a briny, spicy kick, can be also served on the side, so it works for children or picky eaters," says Sussman, who co-authored Chrissy Teigen's cookbooks.

“Swap in chopped pickles if you don’t have capers,” says Sussman, who suggests making the dressing the day before and storing it in the fridge.

Adeena Sussman’s Seared Broccoli Steaks with Caper Dressing

2 Tbsp. fresh lemon juice (from 1 lemon)

2 Tbsp. drained capers, lightly rinsed and coarsely chopped

2 Tbsp. chopped fresh flat-leaf parsley

1 Tbsp. minced shallots

½ tsp. minced red Fresno or jalapeño chile

⅛ tsp. freshly ground black pepper

7 Tbsp. olive oil, divided

¾ tsp. kosher salt, divided

2 medium (13 oz. each) heads broccoli

⅔ cup vegetable broth

1. Whisk together lemon juice, capers, parsley, shallots, chile, black pepper, 4 tablespoons of the olive oil and ¼ teaspoon of the salt in a medium bowl.

2. Using a sharp vegetable peeler, peel the tough outer layer of broccoli stem to reveal the paler green interior. Cut each broccoli head in half through the stem. Trim all four halves into 1-inch “steaks,” reserving any loose florets for another use.

3. Heat 1½ tablespoons of the oil in a 10-inch skillet over medium high. Add 2 of the broccoli steaks, and sprinkle with ¼ teaspoon of the salt. Cook undisturbed, until the underside is charred on the edges, 3 minutes. Flip broccoli, and add ⅓ cup of the vegetable broth; cover, and continue cooking until underside is charred, broccoli is bright green, and stems are tender, 5 to 7 minutes. Remove from skillet, and transfer to a plate; cover with foil to keep warm.

4. Repeat with remaining broccoli steaks, ¼ teaspoon of salt, 1½ tablespoon of oil and ⅓ cup broth. Transfer to a serving platter, and spoon caper dressing on top.

Serves: 4
Active time: 30 minutes
Total time: 30 minutes

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