Prep 15 mins
Cook 10 mins
Equally good subbed with other varieties of broccoli: broccoflower, romanesco or broccolini. From Vegetarian Times November/December 2005 issue. I'd be willing to try this with white balsamic for a change of pace.
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 2 shallots, minced (approximately 1/3 cup)
- 1⁄4 teaspoon red pepper flakes
- 2 bunches broccoli florets, chopped (about 6 cups?)
- 2⁄3 cup freshly squeezed orange juice
- 2 teaspoons balsamic vinegar
- 1⁄2 teaspoon salt
- 2 oranges, zest of
- 1⁄2 teaspoon toasted sesame oil
- freshly cracked black pepper
- In large sauté pan, sauté olive oil, garlic, shallots and red pepper flakes over medium heat. Stir frequently for about 5 minutes, just until garlic and shallots are soft, being careful not to burn!
- Add the chopped broccoli to pan and sauté 1 minute. Add the orange juice, vinegar and salt. Cover pan, and steam for 3-4 minutes ONLY until broccoli is tender. Do not overcook. The broccoli once cooked, should be firm-tender and very green.
- Stir in orange zest and toasted sesame oil. Serve immediately. Garnish with freshly cracked black pepper if desired.
I made this for PAC 2006. I love orange and broccoli together! This is a good one. It was a little more labor intensive than I like for a side dish, but very tasty. This would be really good with green beans too.
I love citrus, orange and broccoli seem to really go together! I love your veggie recipes cookgirl!!! We seem to have the same tastes, using your recipes I know I'm going to love the outcomes! I followed this recipe exactly!! PERFECT! Thank you Cookgirl!!