This was essentially a re-do to see how the recipe worked with broccoli instead of spinach (as the recipe says) and if I could cut down on the prep and cooking time.
Turns out that it is, in fact, very good with broccoli and can be lightning fast for prep and cooking. Especially if you buy the bagged, pre-cut broccoli (which I figured was just about as cheap as the whole, once you factor in the weight of the big, dense stem in the whole ones). Sorting through, rinsing and trimming took just about two minutes.
I used just a touch of grape seed oil and it was fine. I don't even think it's necessary at all.
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