Pan-Steamed Broccoli with Lemon, Garlic and Parsley “Gremolata”

Ingredients

• 1 large head of broccoli (1½ pounds)
• 1 medium lemon
• 1/3 cup fresh flat leaf parsley leaves
• 1 small clove garlic
• 1 ½ tablespoons extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Steps

1. Cut the large stems off the broccoli, peel them, then slice into 1/8-inch thick coins. Cut the top into florets about 2 inches in diameter.

2. Arrange the broccoli coins on the bottom of a large deep skillet that has a lid. Place the florets on top. Add ½ cup water, cover and cook over a high heat for 3 minutes. Reduce the heat to medium and cook for and additional 3 minutes. Do not remove the lid during cooking. When the broccoli is done, it will be cooked to crisp-tender. If you prefer it a bit softer, remove it from the heat and allow it to sit, covered, for another minute or two.

3. While the broccoli is cooking, zest the lemon into a large bowl. Juice half of the lemon into the bowl. Chop the parsley and finely mince the garlic; add them to the bowl along with the olive oil, salt and pepper. Stir to combine.

4. Using a slotted spoon, transfer the broccoli to the bowl with the lemon mixture into and toss to combine.

Notes