Looking for a way to enliven steamed broccoli? This recipe might be just the ticket. When you’re trying to eat as many vegetables as possible, it helps a lot to find new ways to prepare them. The flavors in this recipe are bright and refreshing–never boring. I find this dish particularly useful when I need to bring a side to a potluck or dinner party. It goes with almost anything, it’s pretty to look at, and it’s allergy-friendly (no dairy, gluten, etc).
Broccoli with Lemon and Olive Oil
(from Vegetables, published by Williams-Sonoma)
1.5 pounds broccoli, washed, trimmed, and cut into large bite-size pieces
1/4 cup extra virgin olive oil
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons finely chopped green onion, white and tender green parts only
1/2 teaspoon high-quality sea salt
1/8 teaspoon freshly ground black pepper
While bringing water to a boil (for steaming the broccoli), mix together all the seasonings, including the olive oil, in a large bowl and set aside.
Steam the broccoli for about 4 minutes until bright green and just tender (not wilted, pale, and sad).
Remove the broccoli from the steam basket and add to the large bowl with the olive oil and seasonings. Toss gently to coat. Adjust seasonings to taste and serve immediately.