Broccoli-sesame hash

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

For more texture, add ¼ cup (25 g) sliced almonds with the sesame seeds.


  • 1 pound (455 g) broccoli with stalks
  • 1 tablespoon olive oil
  • 2 tablespoons sesame seeds
  • Salt and freshly ground black pepper
  • 2 teaspoons fresh lemon juice


Morning or Evening

Trim the bottoms of the broccoli stalks and scrape the stalks with a vegetable peeler to remove the tough peel. Coarsely chop the broccoli and, working in batches if necessary, pulse in a food processor until finely chopped and the largest bits are smaller than a chickpea. Cover and refrigerate if doing this in the morning.


In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the sesame seeds and stir for 15 to 30 seconds, until golden and fragrant. Add the broccoli, a good pinch of salt, and several grindings of pepper and cook, stirring and turning with a spatula, until the broccoli starts to crisp and brown a bit, about 5 minutes. Add the lemon juice and about 3 tablespoons water, scraping up any browned bits, and cook, stirring, until the largest broccoli bits are just tender, 1 to 2 minutes longer. Season with more salt and pepper, if needed, and serve.