Broccoli shoots, trimmed as described above
3-4 tablespoons butter
freshly ground black pepper
best quality vinegar, preferably one with a little sweetness, I used Katz Viognier Honey
Heat the butter in a 10-inch skillet over medium-low heat until the solids in the butter start to brown. Add the broccoli shoots to the skillet, laying them side by side, I nestled them in with the heads in alternating directions, they should sizzle a bit, and cover the skillet. Allow them to cook for a few minutes, until the florets have browned slightly, then turn the broccoli, cover the pan again and allow to cook a few more minutes. Season the broccoli with salt to taste, turn the heat to the lowest setting, cover the pan and allow the broccoli to cook, it should release enough liquid that it will steam in its own juices. Don't peek too often or the pan may dry out, if it does run dry add just a bit of water. Cook until it reaches a desired degree of tenderness, then season with freshly ground black pepper and a drizzle of vinegar. Serve immediately, or it will hold a few minutes if covered and taken from the heat.
About 4 servings.