Makes: 16 servings
Serving Size: 1/2 cup
Calories: 30
Preparation Time: 20 minutes
Cooking Time: 3 minutes
Ingredients:
- 1/3 cup minced fresh parsley
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 2 tsp. grated fresh lemon zest
- 2 garlic cloves, finely minced
- 1/4 tsp. red pepper flakes
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 2 lbs. broccoli, cut into florets, stems peeled and thinly sliced
Directions:
- Fill a large pot 2/3 full of water. Bring to boiling. In the meantime, make the gremolata: In a small bowl, combine the parsley, olive oil, lemon juice, lemon zest, garlic, red pepper flakes, salt, and pepper. Set aside.
- Add the broccoli to the boiling water and turn off the heat.
- Let the broccoli stand in the water for 3 minutes. Drain. Add the broccoli to a bowl.
- Add the gremolata and gently toss while the broccoli is warm.
Note: The quick-cook method yields crisp, bright-green broccoli florets.
Source: Recipe by Robyn Webb
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