Because one cannot survive on fried chicken sandwiches alone
. “Most chefs will say it’s important to eat as well as you can because it’s hard to eat well as a cook,” Sybert states. “At the end of the day, I’m tired and exhausted and all my body wants is something green and healthy. … [B]roccoli is easy to do and there’s so many ways to do it.”
Both Wolen and Sybert believe that simplicity is key when it comes to the cruciferous veggie. Both advise grilling the broccoli for a sweeter, charred flavor. Wolen likes to blend with vinegar and oil to drizzle on top, adding some toasted almonds for a nutty balance to the acid. Sybert’s approach is similar with roasted garlic, lemon juice, feta, and parmesan.
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