Blanched vegetables can be kept in the refrigerator at 1-4°C for a few days before they are ready to be used. To finish the bimi (wild broccoli) that has already been blanched here, you need a pan and a tight-fitting lid.
- Put some oil or butter in the cold pan
- Add a sip of water
- Place the blanched broccoli on top and season sparingly with salt and nutmeg
- Put the lid on and heat on 3/4 heat until the water is boiling, creating steam
- Steam for 3 minutes
- Remove the lid and turn the broccoli once in the broth
A usage example can be seen here .