Steam — tender & bright
4–5 min over simmering water, covered. Don’t overdo it or it goes mushy fast. Roast — brown & crisp
12–15 min at 425°F with olive oil + salt. Let it caramelize at the edges. Grill — smoky & charred
6–8 min over medium-high heat. Flip once. You want the blackened bits. Sauté — garlic & glossy
6–8 min in a hot pan with olive oil and smashed garlic. Finish with lemon if you’re smart.
