Italian Broccoli with Garlic and Lemon
A delicious, Italian broccoli salad made with sautéed garlic, olive oil, lemon zest, parsley and lemon juice. Note that it's best to let it sit for 30-60 minutes at room temperature before serving.
Servings: 4 -5
Calories: 176kcal
Ingredients
- 1 ¼ pound bunch of fresh broccoli with stems
- ¾ cup water for cooking the broccoli
- 1 tablespoon lemon zest (from 1 or 2 lemons)
- 2 tablespoons chopped flat-leaf parsley (fresh)
- 4 tablespoons olive oil (divided use)
- 2 medium garlic cloves
- lemon juice from 1 medium lemon
- ⅓ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes (optional)
Instructions
- Rinse the broccoli and cut off the bottom three inches of the thick stems. Cut the broccoli into individual florets with 2-3 inches of stem on them. Thin the florets and stems by slicing them in half vertically, so they'll cook faster.
- Place ¾ cup of cold water in a 12-inch skillet over high heat. Add the broccoli and spread it evenly in the pan, in a single layer if possible. Cover the skillet with a lid and cook the broccoli for 15-20 minutes, flipping it over at the half-way point. Cook the broccoli until it's tender and just starting to brown. (The water will evaporate, and you'll be able to smell the broccoli starting to brown. If you prefer firmer broccoli, cook it for less time.)
- While the broccoli is cooking, zest one or two lemons with a zester or box grater until you have a tablespoon of zest. (You want only the yellow part of the skin, not the white.) Rinse the parsley, remove the stems, and chop the leaves until you have two tablespoons of it. Peel and finely chop the garlic.
- When the broccoli is cooked, turn off the heat and transfer the broccoli to a large serving bowl. Add two tablespoons of olive oil to the skillet and heat it on medium high. Add the garlic to the pan and cook it for 30 seconds or just a little longer to soften it, being careful that it doesn't burn. Turn off the heat and add the garlic and oil from the pan to your bowl of broccoli. Add the remaining two tablespoons of oil, the lemon zest, parsley, lemon juice and seasonings to the bowl and stir well with two spoons.
- Let the broccoli sit at room temperature for 30 minutes to an hour to allow the flavors to meld before serving. Store leftovers in the refrigerator for up to four days.
Notes
It helps to weigh the broccoli in the store to start out with 1 ¼ pounds. Once you trim off the thick stems at home, you'll end up with a pound of broccoli to cook.
The broccoli will develop a nutty, toasty flavor if you allow it to brown and become tender. If you prefer crisp-tender broccoli, cook it for less time, but it won't be as flavorful.
Nutrition
Calories: 176kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Sodium: 245mg | Potassium: 459mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1065IU | Vitamin C: 131.5mg | Calcium: 72mg | Iron: 1.2mg
