INGREDIENTS
| 1‑1/4 | pounds broccoli |
| 2 | tablespoons lemon juice |
| 1 | teaspoon extra-virgin olive oil |
| 1 | clove garlic, minced |
| 1 | teaspoon chopped fresh parsley |
| Dash black pepper | |
PREPARATION:
- Trim broccoli, discarding tough part of stems. Cut broccoli into florets with 2-inch stems. Peel remaining broccoli stems; cut into 1/2-inch-thick slices.
- Bring 1 quart water to a boil in large saucepan over high heat. Add broccoli; return to a boil. Reduce heat to medium-high. Cook, uncovered, 3 to 5 minutes or until broccoli is fork-tender. Drain; arrange evenly in serving dish.
- Combine lemon juice, oil, garlic, parsley and pepper in small bowl. Pour over broccoli, turning to coat. Let stand, covered, 1 to 2 hours before serving to allow flavors to blend.
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