Nothing against mama, but it seems like the broccoli of my youth was usually boiled, steamed, or stir-fried to within an inch of its life into a limp, soft, squishy mass of green.
Ok, not so much. I never really ASKED for broccoli for dinner.
I mean, if it was on my plate, I’d eat it, but there was never any pleasure in doing so. And I’ve since learned that food = pleasure.
This is the NEW and IMPROVED broccoli.
The modern, slightly sexy, deeply interesting version. This is the broccoli that my five year old begs me to make. The recipe that will make you stop thinking of broccoli as just something green and good for you. This broccoli feels indulgent. Naughty. Maybe even a bit exotic. Ready to get started? Here’s what you do:
Not Your Mama's Broccoli - Crunchy, Caramelized, Delicious, Sexy Broccoli
The title speaks for itself. This is NEW and IMPROVED broccoli. The slightly sexy, deeply interesting way to cook this green powerhouse of nutrition. Ready to dive in?
- 6 cups Fresh broccoli, cut into florets
- 3-4 cloves Garlic, mined
- 3-4 tbsp Extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp Freshly cracked black pepper
- 1 tbls Lemon zest
- 1/2 Lemon, juiced
- 3-4 tbsp Grated Parmigiano-Reggiano
Preheat oven to 425 degrees.
Line a large, rimmed baking dish with parchment paper
To prepare broccoli. Cut into florets, keeping no more than about 1/2-3/4 inch of rabe.
In a large bowl, place broccoli, minced garlic, olive oil, salt and pepper. Using your hands, gently mix the ingredients and coat the broccoli.
Spread out on to cookie, keeping broccoli in a single layer.
Bake for 12 minutes. Using tongs, gently turn over broccoli. Cook for another 12-15 minutes until broccoli is caramelized and crunchy.
Once cooked, add broccoli to serving bowl and gently mix in the lemon zest, lemon juice and cheese. Serve immediately!
When a recipe calls for such few ingredients, quality matters. Make sure you are using a quality olive oil and Parmesan Reggiano cheese. If you don’t have a zester, consider getting one – great to use for all kinds of recipes from baking to salad dressings.
This is a really yummy, imported cheese.
A great olive oil!
This is the zester I use: