A version of this recipe was originally printed in The New York Times years ago and it changed the way we look at broccoli forever. We’ve made this for years; here’s our updated version. Use any variety of broccoli including cutting broccoli, broccoli raab, baby broccoli, or Chinese broccoli.
serves 2–4

1½ tsp. cider vinegar
1 tsp. sea salt
1 lb. broccoli florets and stalks
¼ cup olive oil
4 cloves garlic, minced
2 tsp. ground cumin
2 Tbsp. roasted sesame oil
1 tsp. red pepper flakes

Trim the broccoli into bite-sized florets and place it in a large mixing bowl. The large stalks are delicious too; use a vegetable peeler to shave off the thick skin, then cut stalks crosswise into small coins. Toss the cut stalks into the bowl with the florets and drizzle with cider vinegar and salt. Toss well to coat; set aside to marinate while you make the dressing.

Meanwhile, in a small skillet, heat olive oil, garlic, and cumin until fragrant for 1–2 minutes, being careful not to burn the garlic. Turn off the heat and stir in sesame oil and red pepper flakes. Drizzle the oil mixture over the broccoli and let marinate for 1 hour. Give it a stir (and taste) every 15 minutes, making sure the broccoli is well coated.