Pan-Steamed Broccoli

This quick and easy recipe is sure to have everyone wanting more. Pan-steaming the broccoli prevents it from getting soggy, while the lemon, garlic, and Parmigiano add a delightful burst of flavor. Comes together in just 25 minutes.

Yield 4

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

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PAN-STEAMED BROCCOLI

Pan-steam to prevent broccoli from getting soggy, add a bit of lemon and Parmigiano for a great burst of flavor.

Ingredients

• 1 lemon
• 1808 Extra Virgin Olive Oil
• 2 garlic cloves, smashed and peeled
• 1/4 tsp dried chile flakes
• 1 1/2 lbs broccoli, stems trimmed and peeled, then cut lengthwise into long-stemmed florets the full length of the stems (aim for even sizes)
• kosher salt and 1808 freshly ground pepper
• 1/4 c sesame seeds, lightly toasted
• 1/2 c freshly grated Parmigiano-Reggiano

Instructions

1. Grate the zest from the lemon into large bowl. Halve the lemon and squeeze the juice into the bowl (discard any seeds) and set aside.
2. Heat a nice glug of olive oil in a large skillet with a lid over medium heat. Add the garlic and cook slowly to toast the garlic so it's very soft, fragrant, and nicely golden brown–but not burnt–about 5 minutes. Add the chile flakes and arrange the broccoli in an even layer–it's okay if the pan is crowded. Season with 1/2 tsp salt.
3. Increase the heat to medium-high and add a big splash of water, about 1/4 c (enough to steam but not so much broccoli sits in water and gets soggy), and put the lid on right away. Steam until broccoli is tender, adding more water a few times. The whole process should take about 10 min.
4. When broccoli is cooked, transfer it to the bowl where the lemon is waiting. Add the sesame seeds and lots of black pepper. Toss gently. Taste, adding more salt, chile flakes, or black pepper as needed. Add 1/4 c olive oil, toss again, and then shower with the Parmigiano. Serve warm or at room temp.

Notes

Source: "Six Seasons: A New Way with Vegetables" by Joshua McFadden

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