Yield: 4 servings
Time: 15 minutes
Tender broccoli florets pair well with olive oil and the zesty taste of lemon. A tasty side dish ready in a snap. Arrange it in a cartwheel fashion with a thinly sliced lemon in the middle. Make sure you don’t overcook the broccoli.
- 1 bunch broccoli
- salt and freshly ground black pepper
- 5 Tbsp extra virgin olive oil
- juice of 1 lemon
- lemon slices, thinly cut, for garnish
- 1 clove garlic (optional)
Wash and trim broccoli, discard the tough lower third of broccoli stem. If stalks are large split them lengthwise into 2 or 3 pieces. Place broccoli in a vegetable steamer over boiling water and steam for 5 – 7 minutes, turning the broccoli once in a while. Remove from heat and run broccoli briefly under cold water. This will retain the fresh green color. Keep it warm in a serving bowl.
Mix extra virgin olive oil, lemon juice, salt, and pepper. Pour the mixture over the broccoli and serve with thinly sliced lemon.
There is a variation of this dish by adding garlic. Sauté a finely chopped garlic clove in a skillet together with the olive oil. Make sure that the garlic is just tender, not brown. Let it cool a bit, then add the lemon juice, salt, and pepper. Pour it over the broccoli and serve.
If used as an appetizer, I like the garlic version better. As a side dish, you might want to omit the garlic in case the main entrée asks for a less flavored accompaniment.