- 1 pound broccoli florets (2 heads / 450g)
- 1 tablespoon oil
- 4 garlic cloves minced
- zest and juice of half a lemon
Fill a large bowl with cold water and add some ice cubes.
Place the broccoli into a large pot of salted boiling water. Cook for 3 minutes until it has softened, drain and place in the bowl of ice water.
Heat the oil in a large skillet on a medium heat and and in the minced garlic and lemon zest. Cook until the garlic has softened.
Drain the broccoli.
Turn the heat to a medium high and place the broccoli into the skillet. Add the lemon juice.
Stir while cooking for a couple of minutes until cooked through.
Serve immediately with some lemon zest grated over the top.
- Cut the broccoli into small similar sized florets so that it cooks evenly.
- Take care not to over boil the broccoli. It should be tender but firm. It only needs a few minutes.
- If you only have a small skillet, sauté the broccoli in a couple of batches so that you don't overcrowd them and cause them to steam.
- The recipe is easily halved and doubled.
Calories: 62kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 389mg | Fiber: 3g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 109mg | Calcium: 62mg | Iron: 1mg