"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Pan-steamed Broccoli with Lemon, Garlic and Parsley “Gremolata” Recipe

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This recipe for Pan-steamed Broccoli with Lemon, Garlic and Parsley “Gremolata”, by , is from Special Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhea Johnson

Category:
Category:

Ingredients:  
Ingredients:  
1 large head of broccoli (1½ pounds)
1 medium lemon
1/3 cup fresh flat leaf parsley leaves
1 small clove garlic
1 ½ tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Directions:
Directions:
Cut the large stems off the broccoli, peel them, then slice into 1/8-inch thick coins. Cut the top into florets about 2 inches in diameter.
Arrange the broccoli coins on the bottom of a large deep skillet that has a lid. Place the florets on top. Add ½ cup water, cover and cook over a high heat for 3 minutes. Reduce the heat to medium and cook for and additional 3 minutes. Do not remove the lid during cooking. When the broccoli is done, it will be cooked to crisp-tender. If you prefer it a bit softer, remove it from the heat and allow it to sit, covered, for another minute or two.
While the broccoli is cooking, zest the lemon into a large bowl. Juice half of the lemon into the bowl. Chop the parsley and finely mince the garlic; add them to the bowl along with the olive oil, salt and pepper. Stir to combine.
Using a slotted spoon, transfer the broccoli to the bowl with the lemon mixture into and toss to combine.

Number Of Servings:
Number Of Servings:
6

 

 

 

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