With broccoli in season and widely on sale, it can be challenging to come up with new ways to use it. This is a simple and delicious broccoli side dish that can accompany nearly any main dish.
And here’s a tid-bit I recently learned about broccoli stalks, if you peel and slice them thin you can cook them the same way you cook florets…a good way to stretch your buck and help lessen waste!
The following serves 4 (compliments of Everyday Food):
- 1 Tbsp olive oil
- 1 medium yellow onion, cut into 1-inch wedges
- 2 cloves garlic, smashed and peeled
- 1 tsp ground coriander
- 1/4 tsp red pepper flakes
- 1 bunch broccoli, cut into florets
- 4 wide strips lemon zest, plus wedges or lemon juice for serving
- Salt and pepper to taste
In a large skillet, heat oil over medium-high. Add onion and saute until golden, about 6 minutes. Add garlic, coriander and red pepper flakes and cook until fragrant, 30 seconds. Add broccoli, lemon zest and 2 cups of water. Bring to a boil, then reduce heat and cover. Cook until fork-tender, 8 minutes. Season with salt and pepper and serve with lemon wedges or fresh squeezed lemon juice on top.
This Girl’s tip: I had extra braising liquid so rather than letting it go to waste, I added a few handfuls of baby spinach and wilted it down right in the skillet with the broccoli for a minute or so at the end.