PANNED BROCCOLI
1 pound fresh broccoli
2 tablespoons oil
1 tablespoon minced onion
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon lemon juice
Wash broccoli and trim. Peel stems and cut into 2-inch lengths. Separate florets by cutting into halves or quarters so they are of uniform size. Blanch (parboil about 10 minutes for stems, less for florets). Plunge into cold water for about 3 minutes to set the color and texture.
Saute onion and garlic in oil. Add drained broccoli, and cook gently until it is tender-crisp. This will take only a few minutes. Season with salt, pepper and lemon juice. Serve at once.
VARIATION:
Omit lemon juice and salt. Increase the oil. Add 2 or 3 anchovies to saut ed on ion and garlic. When broccoli is done, pour entire mixture, including oil, over cooked pasta. Serve sprinkled with Parmesan cheese.
Makes 4 servings
From: Recipelink.com
Source: Vintage recipe booklet: Recipes for Fat Controlled Low Cholesterol Meals from the American Heart Association, 1975
1 pound fresh broccoli
2 tablespoons oil
1 tablespoon minced onion
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon lemon juice
Wash broccoli and trim. Peel stems and cut into 2-inch lengths. Separate florets by cutting into halves or quarters so they are of uniform size. Blanch (parboil about 10 minutes for stems, less for florets). Plunge into cold water for about 3 minutes to set the color and texture.
Saute onion and garlic in oil. Add drained broccoli, and cook gently until it is tender-crisp. This will take only a few minutes. Season with salt, pepper and lemon juice. Serve at once.
VARIATION:
Omit lemon juice and salt. Increase the oil. Add 2 or 3 anchovies to saut ed on ion and garlic. When broccoli is done, pour entire mixture, including oil, over cooked pasta. Serve sprinkled with Parmesan cheese.
Makes 4 servings
From: Recipelink.com
Source: Vintage recipe booklet: Recipes for Fat Controlled Low Cholesterol Meals from the American Heart Association, 1975
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