Broccoli With Lemon and Dill

Sonoma diet, Wave 1.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1⁄3 cup  chopped onions or 1⁄3 cup  chopped leek
• 1  garlic clove, minced
• 2  teaspoons extra virgin olive oil
• 1⁄3 cup reduced-sodium chicken broth
• 1  lb broccoli, cut into spears
• 2  teaspoons lemon juice
• 1  teaspoon cornstarch
• 1  tablespoon  chopped fresh dill or 1⁄2 teaspoon dried dill
•  to taste kosher salt
•  to taste fresh ground black pepper
•  lemon slice (optional)

Directions

1. In a large saucepan cook and stir onion and garlic in hot oil about 3 minutes or until tender. Add broth; bring to boiling. Add broccoli. Return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until tender. Transfer vegetables to a serving platter, reserving broth in pan (add additional broth, if necessary, to measure 1/2 cup).
2. In a small bowl combine lemon juice and cornstarch; add to broth in saucepan. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in dill. Season to taste with kosher salt and pepper. Spoon sauce over vegetables; toss to coat. If desired, garnish with lemon slices.