Ohhhh broccoli. I’m not going to tell you that I love broccoli. Because I don’t. But it’s definitely one of those foods that makes me feel guilty if I don’t eat it a few times a week. It’s a superfood right?
It seems like every year there is a vegetable that is crowned the newest superfood and you should be eating it EVERY. SINGLE. DAY. I think all of the vegetables are superfoods and that you should try eating all of them. ;) Remember each vegetable has something different to offer and eating a variety of them is key (or at least that’s how I see it). Which is why I force myself to eat broccoli.
Here is a little broccoli plant in our field from just a few weeks ago. It grows quickly.
And here is one of the broccoli crowns I used to make this dish. You only get one crown per plant. We plant lots of broccoli in several different plantings throughout the summer. This way we are picking our homegrown broccoli from June through November. We use a few different varieties because some are better suited to grow in the heat of summer while others perform better once we get cold weather in the fall.
I don’t mean to make it sound like I hate broccoli. I really don’t. It’s just never something I crave or get excited about. Sure you can smother it in cheese and pretend like you aren’t eating broccoli but that defeats the point for me. This is a really simple but flavorful preparation. I LOVE the combination of red pepper flake and lemon. The red pepper brings a little heat so if you aren’t up for that, leave it out or just use a pinch.
I hope all the pretty pictures have succeeded in making you crave broccoli….?
When I cook broccoli, I keep a close eye on it because I do not like it mushy. But with this you can cook it just how you like it. You’ll start with a little hot oil to brown it a bit. Turn it over a few times to get some browning on each side.
Once you are happy with your browning, add the water to basically steam it until it is as tender as you like. I only cooked it for a couple extra minutes until the stems were only slightly tender. I drained a little extra water off and tossed in the rest of the ingredients.
Delicious broccoli is a real thing. I swear.
Sautéed Broccoli with Garlic and Lemon
- Serves 4
- Total Time 30 minutes
4 tablespoons olive oil
2 crowns of broccoli (about 1 LB), cut into florets
½ cup water
3 cloves garlic, thinly sliced
1/8 – ¼ teaspoon crushed red pepper flake (optional)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh lemon juice