Broccoli With Lemon Recipes

LEMON BROCCOLI

Steps:

• Add 1 in. of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, melt butter; stir in remaining ingredients. Drain broccoli; add butter mixture and toss to coat.

ROASTED GARLIC LEMON BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

EASY LEMON AND GARLIC BROCCOLI

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

LEMON BROCCOLI

Steps:

• Heat 2 minced garlic cloves, 2 or 3 strips lemon zest and 3 tablespoons olive oil in a skillet over medium heat, 3 minutes. Meanwhile, cook 1 head broccoli florets and 1 sliced carrot in boiling salted water, 3 minutes. Drain and toss with the lemon oil, a squeeze of lemon juice, and salt and pepper.

SAUTEED BROCCOLI WITH LEMON

Steps:

• Heat oil in a large skillet over medium-high. Add shallots, and cook, stirring frequently, until translucent, about 2 minutes. Add broccoli, and season with salt and pepper; cook, stirring, 1 minute.
• Stir in the water, and bring to a boil; reduce heat. Cover, and simmer until broccoli is bright green and tender (it should offer little resistance when pierced with the tip of a paring knife), about 4 minutes. (All the liquid should have evaporated; if not, remove lid and continue cooking until dry.) Stir in lemon juice and half the zest.
• Transfer to a serving platter. Serve warm or at room temperature, drizzled with oil and sprinkled with remaining lemon zest.

ZESTY LEMON BROCCOLI

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender., Meanwhile, in a large bowl, combine the butter, lemon zest, juice, garlic, mustard, salt and pepper. Add broccoli and pine nuts; toss to coat.

BROCCOLI STALKS WITH LEMON

Steps:

• Grate the zest from the lemon and set aside. Cut lemon in half.
• Using a vegetable peeler, shave the broccoli stalks into paper-thin ribbons and transfer to a bowl. Squeeze lemon juice over broccoli, toss well, and refrigerate at least 30 minutes or up to 2 hours, until cold and crisp.
• When ready to serve, divide the broccoli on plates. If using avocado, pit and thinly slice, then divide on top of broccoli. Using a vegetable peeler, shave a few thin slices of cheese onto each plate. Scatter a few rings of chile on each plate, if using.
• Drizzle each plate with olive oil and sprinkle with salt, pepper and lemon zest. Serve immediately.

ROASTED BROCCOLI WITH LEMON AND ALMONDS

Steps:

• Preheat oven to 450 degrees. On two rimmed baking sheets, toss broccoli with oil and season with salt and pepper. Arrange in a single layer and roast until broccoli is tender and browned in spots, 15 to 18 minutes. Toss broccoli with lemon zest and juice; sprinkle with almonds.

CHARRED BROCCOLI WITH LEMON AND CHILE FLAKES

Steps:

• Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with 1/2 teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside.
• Turn the heat down to low and add 1/2 tablespoon olive oil. Add the garlic, shallot and chile flakes and cook, stirring frequently, until tender, 2 to 3 minutes. Turn off the heat and add the lemon zest and juice and stir to combine.
• Spoon the lemon-shallot mixture over the broccoli and serve.

BROCCOLI WITH GARLIC & LEMON

Steps:

• Bring a large pan of water to the boil. Add the broccoli and cook for 4 mins or until just tender. Meanwhile, heat the oil in a large frying pan, add the garlic, cook until lightly golden, then add the lemon zest and cook for 1 min more. When the broccoli is cooked, drain well, toss with the garlicky oil, season and serve.

GARLIC, BROCCOLI & LEMON

Steps:

• Steam the broccoli for about 3-5 minutes or until the crispness that you prefer.
• Meanwhile heat oil in a fry pan and over moderate heat saute the garlic until golden.
• Stir in the lemon zest.
• Put broccoli in a bowl pour the garlic and zest over it and serve immediately.

BROCCOLI WITH LEMON AND GARLIC

Steps:

• Trim tough stems from whole broccoli and cut florets into bite-size pieces. Steam broccoli, about 7 minutes.
• Mince garlic and saute in hot oil in nonstick skillet.
• When broccoli is cooked, add it and lemon juice to garlic in pan and stir well. Cook briefly to mix well.

ROASTED BROCCOLI WITH LEMON

Steps:

• Preheat oven (or toaster oven) to 450 degrees.
• Toss broccoli with oil, salt, and pepper.
• Place on a large baking sheet (which is not air-insulated).
• Roast until broccoli is tender and blackened on the bottom, 10-12 minutes.
• Serve immediately, with lemon wedges.