Thursday, March 3, 2011

Broccoli with Garlic and Meyer Lemon

I always forget about broccoli. We make it, and I marvel at it, and then I go back to thinking of it as a bland side dish that tends to range from overcooked and mushy to generic and flavorless. Which it often is, if you boil or steam it, or get it out of the frozen food section. But fresh di Cicio broccoli from our produce box, sauteed in olive oil and then barely steamed for a few minutes until just tender? Not the same vegetable at all.

Olive oil
1/2 tsp mustard seeds
1 clove garlic, smashed
Broccolini or broccoli for two, sliced lengthwise into equal-width pieces
Splash or two veggie broth or water
Meyer lemon (pinch zest plus a little juice)

Heat a little olive oil in a pot over medium heat. When hot, add the mustard seeds and garlic. Stir, toasting, until garlic begins to lightly brown, turning down the heat a little if the seeds start to pop.

Add the broccoli and salt and stir to coat with the mustard seeds. Saute for a minute or two, then add a splash of broth and cover the pot. Steam for 1-2 minutes until the liquid evaporates, then add a splash more liquid, stir, and cover again. Steam another couple of minutes or until just tender (you want there to be just enough liquid to create a little steam, but not so much that the broccoli is sitting in liquid -- the idea is to get the bottom of the vegetable lightly caramelized as it sits against the hot pan, while steaming the rest of it).

Turn off the heat, add a pinch of lemon zest and a squeeze of juice, and serve hot.

Serves 2 (and goes particularly well with these).

No comments:

Post a Comment