This recipe tickles my fancy big time. If I were stranded on a desert island, this is what I’d want. There’s just something about this dish that keeps me coming back for more (AKA … has me pigging out). Follow it exactly and you …
… will never eat broccoli any other way. And don’t be afraid to cut the tough outer skin off the stems and eat those also. Simply cut into 1/2 inch rounds and steam along with the florets. They are just as tender and full of flavor.
2 bunches broccoli
1/4 cup butter
2 cloves garlic, finely minced
1 t salt
1/2 t pepper
2 T fresh squeezed lemon juice
1. Place bunches of broccoli in a steamer basket inside a medium-size pan with no more than 2 inches of boiling water over high heat. Cover and steam for about 3 minutes, until barely tender. DON’T overcook!
2. In the meantime, melt butter in a large pan. Add finely minced garlic and sauté for about 3 minutes. Remove from heat, add salt, pepper, and fresh squeezed lemon juice.
3. In a bowl, gently toss ingredients. Eat immediately!
Chop up 2 bunches of broccoli florets and place in steamer basket in medium-size pan.
*Optional: Peel off outer skin and steam stem with florets for a tasty snack.
Melt 1/4 cup butter in a large pan. Add 2 cloves finely minced garlic and sauté for about 3 minutes. Remove from heat and add 1/2 t salt, 1/2 t pepper.
Then add 2 T fresh squeezed lemon juice.
In a bowl, gently toss ingredients.
Also good with chopped kalamata olives!