BROCCOLI WITH PAN SEARED LEMONS AND MUSTARD SEEDS

1/4 cup extra virgin olive oil (see variation)*
2 pounds broccoli florets*
1/2 teaspoon salt
2 tablespoons water
1 lemon, zest removed
1 tablespoon extra virgin olive oil
2 teaspoons mustard seed
1 teaspoon red pepper flakes
Freshly ground black pepper

In a large skillet, heat 1/4 cup oil over medium-high heat. Add broccoli florets and sprinkle with salt. Cook about 1 1/2 to 2 minutes, or until florets become green and vibrant. Add water to pan, turn heat down to medium, cover and cook for an additional 5 minutes.

Meanwhile, slice zested lemon into very thin rounds.

Remove broccoli from pan and add remaining olive oil to pan. Add mustard seeds, red pepper flakes and thinly sliced lemons. Cook for 1 to 2 minutes, or until lemons become lightly browned on one side, then flip over (if pan becomes too hot or too dry, turn down heat or add another tablespoon of oil).

Once both sides of lemons have browned, add broccoli back to pan and stir to combine spices and broccoli. Dust with freshly ground pepper and transfer to a serving platter.

*You can par-cook the broccoli up to 12 hours in advance -- just follow recipe through step one, removing broccoli from heat after steaming and placing in refrigerator. When you're ready to serve the side dish, heat an extra tablespoon of olive oil in a large skillet and warm the broccoli over medium-high heat. Remove broccoli from pan and continue with recipe from step two.

*VARIATION:
Steam the broccoli without oil. Proceed with step 2 and 3.

Servings: 8
Source: Intermezzo Magazine, 2003; Raquel Pelzel