It’s a good thing we love broccoli around here. I’ve made this broccoli with gremolata three times this week, just to make sure I got the recipe right.
And yes, I’m somewhat of a perfectionist — why do you ask?
I’ve had gremolata on the brain for a while now. It’s a blend of lemon zest, fresh parsley and garlic that Italians use to kick things up a notch.
And, while the garlic is typically raw, you might recall from my Tomato Bruschetta with Balsamic Glaze post that I’m not a fan of raw garlic. So, I decided to sauté it and use my version of gremolata in Mom’s broccoli salad with lemon and olive oil.
Interestingly, I ended up with a cross between that dish and her sautéed broccoli with garlic. It’s the best of both worlds, and I’m excited to share it with you!
I have to laugh, though, at how I developed the recipe. I first made it after my daughter arrived home from college (yes!!) and got so wrapped up in talking with her, I forgot I had broccoli on the stove.
Fortunately, my olfactory system didn’t let me down, and I eventually smelled something almost burning.
“What is that…OMG the broccoli!”
The funny part is, the veggies, though browned and almost mushy, tasted so good mixed with the gremolata, olive oil, lemon juice, salt and pepper.
“I’m probably going to eat the entire bowl, ” my daughter announced, after I adjusted the oil and seasoning. And yes, she’s been living on cafeteria food for months, but still, I trust her judgment.
Both of my kids, in fact, always have had great taste buds. So, they were my testers this week, since my hubby wasn’t available, and I tweaked until the recipe met their approval, and the broccoli was cooked just right.
The result is broccoli that’s steamed in a bit of water in a large skillet until the liquid evaporates and the veggies just start to brown. (They’ll look browner than the ones in the photos, which were cooked for less time.)
Then, the broccoli gets mixed with the gremolata, olive oil, lemon juice and seasonings and left to rest at room temperature for 30 minutes to an hour, to allow the flavors to meld.
(Recipe Source: Cooking with Mamma C)