Broccoli with Lemon and Parmesan

This recipe may sound familiar because it’s very similar to the Asparagus with Lemon and Parmesan I posted in April. Simply Recipes┬áhad posted the parboiled asparagus and I loved them the 1st time for two reasons – they tasted great AND parboiling is an easy, no fail way to cook asparagus. I was serving broccoli one night and thought I should try parboiling the broccoli, too. Well, it turned out great. The only thing I would do differently is perhaps cut up the stalks because it was difficult to stir the large stocks. So, that was it – another way to make broccoli, easy, quick and delicious. One cup of broccoli provides us with 135% of our daily Vitamin C and 115% of Vitamin K. Bring on the broccoli!

Broccoli with Lemon and Parmesan

  • Broccoli – large bunch (separated and cut), broccolini stalks (cut up for easier stirring later) or florets
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons freshly grated parmesan cheese
  • 2 teaspoons lemon zest
  • sea salt and pepper to taste

Fill a large saucepan 1/2 full with water and bring to a boil. While water is heating, prepare broccoli and cut into 2 inch pieces (no need to cut florets) and zest your lemon. After water has reached boiling, turn down the heat to a simmer and add broccoli. Parboil broccoli for 2 minutes – set your timer. Drain the hot water after two minutes and toss the broccoli in the pan with the olive oil, parmesan cheese, lemon zest and salt and pepper. Serves immediately. Serves 4-6.

Source: Adapted from Simply Recipes.

 

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