Saucepan Broccoli

Normally I’m of the opinion that roasted is best when it comes to vegetables, especially any vegetable with a stalk. But sometimes you want something different…or, more likely, your oven is already full with whatever you’re serving as the main course. (In my case last night it was occupied by meatloaf.)

Start by sautéing a clove or two of garlic in some olive oil over low to medium heat. Once you smell how nice and fragrant it is (a minute or two), add a head’s worth of broccoli florets, the zest of one lemon (don’t throw away the lemon yet, though), and crushed red pepper flakes. Sauté for about 3 minutes so the broccoli can soften a bit. Add a couple tablespoons of water along with the juice of half a lemon (see, told ya it would make a reappearance) and cover to steam for another 3 minutes. When it’s done, toss with grated Parmesan.

This is such an easy way to prepare broccoli. Even I need a break from roasting and this is a great break – acid from the lemon, nuttiness from the parm, and just a bit of heat from the red pepper.

Feel free to serve it with meatloaf like I did. It’s an underrated meal that deserves more love.