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

Adapted from https://www.elliekrieger.com/recipe/pan-steamed-broccoli-lemon-garlic-parsley-gremolata/

She served with parmesan crusted chicken

Servings: 6

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

Notes: don’t have to wait for water to boil. Alt: microwave method.