Broccoli with Garlic and Lemon

My grandmother served cold broccoli with lemon and oil every Christmas Eve with the Baked Stuffed Shrimp course as we celebrated the Feast of the Seven Fishes. This is my version of this childhood memory. Although we always had this dish at Christmas, it is a great side dish to enjoy any time of the year. My favorite way to enjoy this recipe is at room temperature, which makes it a great dish to make ahead of time, or bring to a potluck. It can also be enjoyed warm or cold from the fridge. I love the freshness of lemon, so I typically serve this with lemon wedges on the side for those who want to add a fresh squeeze!

2 large heads of broccoli washed and chopped

2 tbsp. freshly squeezed lemon juice

zest of one lemon

1 tbsp. finely chopped garlic

3 tbsp. olive oil

1.5  tsp. kosher salt

¼ tsp. dried red pepper flakes

ground black pepper to taste

3 tbsp. toasted pine nuts

Shaved parmesan (optional)

Cut the broccoli into evenly sized florets, keeping a bit of the stems on. Trim stems of any leaves or tough skin. Wash well under cold running water.

Meanwhile, toast the pine nuts in a small frying pan over medium low heat, making sure to toss the pine nuts often to be sure they do not burn. Set aside until ready to serve. Stir the kosher salt into the lemon juice and set aside.

Blanch the broccoli by dropping it into a pot of boiling, salted water. Be careful not to splash yourself. Boil for about 3 minutes, until crisp/tender and bright green. While the broccoli is boiling, prepare a large bowl of ice water.

Drain the broccoli and put it immediately into the ice bath. Remove in about 30 seconds. This will “shock” the florets, stopping the cooking process and keeping the color a nice, bright green. Strain off the water and ice, and pat dry.

Heat a wide shallow pan over a medium-low burner. Add olive oil, then add the chopped garlic and lemon zest. Saute for about a minute, until the garlic becomes fragrant and is just beginning to brown. Take the pan off the heat. Add the red pepper flakes and the salted lemon juice. Stir to combine. (If you want a bit more heat, add the red pepper flakes when you add the garlic and lemon zest, or increase the amount of red pepper flakes.)

Toss the broccoli in the lemon garlic mixture. Garnish with toasted pine nuts and shaved Parmesan (if you like) just before serving.

Enjoy!