I’ve been upping our family’s vegetable consumption, so I grabbed a packet of frozen broccoli hoping our cookbooks could help me make them more interesting. I was not disappointed! I went for the Lemon Broccoli on page 301 of Aloha Days Hula Nights, in the Vegetables – Broccoli section, and it’s a fast, tasty recipe I can see myself using with any green vegetable.
This broccoli recipe is buttery, salty and citrus-y, with great little crunchy browned bits of garlic and anchovy. I ate it all up, and I forgot I was eating broccoli! Definitely delicious, and quick ‘n’ easy too. I’ll be making this little dish again soon!
The crunchy brown bits are the best part!
- 1 pound broccoli, cut into 1/2-inch pieces
- 1/2 cup water
- 2 tablespoons butter
- 2 to 3 anchovies
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil
- 4 cloves garlic, passed through press
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice
Combine broccoli and water in a medium saucepan. Cover and bring to a boil over high heat. Cook 2 to 3 minutes until bright green and crisp-tender. Drain, put in a dish, and set aside. Dry pan and return to heat. Add butter, anchovies, pepper, oil, and garlic to pan. Cook about 2 minutes, stirring frequently. Return broccoli and toss to coat. Sprinkle with lemon zest and lemon juice, toss again. Place in serving dish and serve.
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