serves 2-3 as a side
Where I live, at least, broccoli is often one of the cheapest veg, regardless of the season. I also find the quality is pretty constant year round. So it’s a bit of a go-to veg for me.
I don’t often serve it as a side, steamed like this. It reminds me of my Mum when I do because it was her favourite veg (after asparagus).
1 head broccoli
1. Bring about 1cm (1/2in) of water to the boil in a small saucepan.
2. Chop brocoli into bight sized ‘trees’. Add to the pot and cover.
3. Simmer for 5 minutes or until broccoli is just tender and bright green. Drain and transfer to a serving platter.
4. Scatter over the zest of the lemon and finish with a little salt, olive oil and a squeeze of lemon juice.
You could steam ahead of time but it’s nicer freshly cooked.
Will keep for a week or so in the fridge.
variations for fun
carnivore – serve with some finely sliced proscuitto (not vey budget though!).
more substantial – turn this into a meal by tossing in a drained can of white beans or cooked lentils. Be a little more generous with the olive oil and lemon juice.
broccolini – I also love broccolini steamed like this and finished with lemon juice and zest.
chilli – I like to use tuna canned in chilli oil and toss the chillies into the salad for a hot surprise.
problem solving guide
too bland? Don’t forget the salt & pepper.
too lemony – it’s easy to over do the lemon so use a steady hand. If it tastes too strong, just balance with more oil.
crunchy broccoli – some people like undercooked broccoli (me included), if it’s not for you keep simmering until tender.
brown or mushy broccoli – mostly this is from over cooking. But some minerals in your water supply could be the culprit. If so, try cooking in filtered water and see if you notice any difference.
short on time – finely chop the broccoli and serve as a raw salad instead.
A side to go with pretty much any warm main course.
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