Also, I had forgotten about all the broccoli we already had in the fridge, so I didn't think to swap out this new recipe for Broccoli Spears that was queued up in my meal plan for something else when I did my grocery shopping over the weekend. But it worked out well anyway. The cooking method was so desperately easy, even easier than steaming broccoli as it uses up less dishes and is easier to clean up afterwards. Also, it has you peel the broccoli stems with a vegetable peeler so that the spears are not too tough and they soak up the flavor better. Despite the recent overdose on these little green bouquets, I still found this recipe quite enjoyable. In fact, it might be my favorite broccoli recipe to date. I'm guessing Don would disagree with me as he bit off all the broccoli heads and left all the spears behind on his plate like pitiful little decapitated corpses. Looks like my man is not a fan of Spears - neither of the Brittany or the Broccoli variety.
I give this recipe five out of five stars based on taste, ease of preparation, and economical ingredients.
Garlicky Lemon Broccoli
PreparationPeel broccoli stems using a vegetable peeler. Combine broccoli and water in a large nonstick skillet; cover and cook over medium-high heat 6 minutes or until crisp-tender. Remove broccoli from pan; wipe pan with a paper towel.
Melt butter in pan over medium heat. Add salt, pepper, and garlic; cook 2 minutes, stirring frequently. Add broccoli, and toss to coat. Sprinkle broccoli mixture with rind; drizzle with lemon juice.
4 servings (serving size: 1 cup)
CALORIES 67(34% from fat); FAT 2.5g (sat 1.3g,mono 0.6g,poly 0.4g); PROTEIN 5.2g; CHOLESTEROL 5mg; CALCIUM 85mg; SODIUM 212mg; FIBER 5.1g; IRON 1.5mg; CARBOHYDRATE 9.6g