Recipe by HeatherFeather
A favorite side dish veggie I often make for my family. Don't walk away from the pan - broccoli cooks very quickly and you need to check it soon to prevent it overcooking. Sometimes it will take a little longer to cook, other times it will take a little less. I have a glass lid on my saucepan, so I can see when it is ready - it gets very bright green when it is ready, then very quickly starts to turn olive green if it cooks a little too long. I like mine tender, but still a little crispy - the longer you cook it, the softer it gets, but you also lose that lovely color. It is up to you.
Top Review by Loves2Teach
I have been looking for a great broccoli recipe, and I think I have found it. Only change I made was to add 2-3 cloves of garlic, and do leave out the lemon juice (personal preferance). Thanks so much for sharing! I will have to make this again soon.
- 453.59 g fresh broccoli, cut into florets
- 29.58 ml extra virgin olive oil
- 14.79 ml lemon juice
- 2.46 ml garlic, minced
- 1.23 ml salt
- 0.59 ml black pepper
Directions See How It's Made
- Set florets into a saucepan with a very small amount of water, cover with lid, and let steam until tender,about 5-10 minutes or so- it should still be bright green, but fork tender (if you like it softer, cook it longer, but it will turn olive green).
- Meanwhile, combine remaining ingredients in a small bowl.
- Drain broccoli and place in serving dish.
- Pour lemon mixture over broccoli and toss to coat.
- Serve immediately.