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My mama raised me in restaurants but begged me to cook at home when I started out in the world. Mama said, “Do as I say, not as I do.” I’m trying. But I, too, love a restaurant. From the moment it opened in a sculptor’s studio in East Nashville, City House was our kitchen across town. Tandy Wilson’s cooking is stripped down and sound. Tandy cooks a lot of pork. His flavors are bold, bright, and clean. Nothing fussy, little sweet. He serves a lot of his vegetables raw and the most delicious broccoli we have ever tasted. If you’ve got a hard case who claims not to like broccoli, try this as a bridge back to the basics of veg. — From Soul Food Love by Alice Randall. Buy this book from Indiebound, Barnes & Noble, or Amazon.
Reprinted from Soul Food Love. Copyright © 2015 by Alice Randall and Caroline Randall Williams. Photographs copyright © 2015 by Penny De Los Santos. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Start by putting the peanuts in a small cast-iron pan over medium heat. Add enough olive oil (about 3 tablespoons) to cover them halfway. Gently fry the peanuts until golden brown, then remove from the heat, and stir in the raisins. Salt the peanuts and raisins to taste, then keep stirring for another 30 seconds or so. Remove from the heat.
Preheat the oven to 450°F.
As the oven is heating up, cut the stalks off of the broccoli crowns and then break the crowns down into small florets. Chop the stalks into bite-size pieces. Mix the broccoli and the remaining 3 tablespoons of olive oil in a large bowl, adding salt and pepper to taste, and then spread it out on a baking sheet. Roast in the oven until the broccoli is well browned but still has a little crunch, about 10 minutes.
Remove the broccoli from the oven, put it in a serving dish of your choice, and top with the peanuts and raisins.
