Sauteed Spicy Broccoli

Hi,

I know that I'm usually a huge fan of all veggies. The more the merrier. Recently though broccoli has sorta fallen out of favor. Simple steamed broccoli is boring and temperamental. If you steam it too long it turns gray and mushy and if you don't cook it enough it seems undercooked. I had 2 pounds of broccoli that I got last week from the CSA and I wasn't inspired. But...I found this recipe and I think it's a keeper. Fast, easy and it gives broccoli some life.

2 pounds broccoli, see preparation below

I like to cut off the florets into 1 1/2 inch pieces, that leaves a lot of stem. I like to use all of the broccoli, so I cut off the brown end and peel any leaves off and the tough outside of the broccoli stalk. Then I cut the stalk into 1/2 inch pieces.

3 tablespoons olive oil

After preparing the broccoli, heat the oil in a wide frying pan over medium-high heat. Add the broccoli and saute for about 5 minutes. The broccoli will just start to brown.

2 cloves garlic, peeled and sliced
1/4 teaspoon red pepper

Add the garlic and red pepper.

Saute for another minute or until the garlic just starts to brown.

2 teaspoons lemon zest
Juice from 1/2 lemon
Salt and pepper to taste

Remove the broccoli to a serving bowl and add the above ingredients. Toss well.

I like this so much better than steamed broccoli. You can still have a bit of crunch to the broccoli, but it doesn't seem undercooked. With the addition of the garlic, lemon zest and juice, the dish seems complete. It also holds quite well, so if you prepare it a bit ahead, you can warm up the broccoli and garlic and then add the lemon and seasoning.

I hope this broccoli recipe becomes your go-to also!

Hugs,
Mameekosan