Is there such a thing as too much broccoli? No seriously. The fact that I ate half a pound of broccoli in one sitting doesn’t indicate that I have a problem does it? Perhaps I have a slight love for those little green trees, or perhaps this recipe was just too darn good.
Let me start from the beginning to work this out …
So I signed up for Taste & Create. I have been hesitant on joining any of the blogger cooking/baking events, as I kind of panic when it comes to having to cook a specific recipe. But, I liked the idea of picking a recipe from an assigned blog (with some options) to try out. You see, when it comes to trying new recipes, I tend to be a commitment-phobe. I bookmark and clip a bazillion recipes, but my execution rate, well, it’s pretty dismal. This blogging event would force me out of my little box.
For my first Taste & Create event, I was assigned to LET THEM EAT CAKE … and all things baked! She is a relatively new blogger, launching her inaugural post in January of this year, but already a veteran in the blogger event world. I hope I don’t disappoint, but contrary to the blog name, I, for once, did not choose a baking recipe. Nope. I went for a humble, yet insanely delicious, broccoli side dish. This recipe is from her participation in the Barefoot Bloggers events, tributes to all recipes Ina Garten. It was my first recipe from Ms. Ina, and she definitely did not let me down.
While broccoli may not seem adventurous to some, I really hadn’t ventured beyond steamed and sprinkled with salt, so a new flavor or two was in order. The original recipe called for Broccolini. I realize this baby vegetable has become quite hot on the internet, but I could only find it at Whole Foods … at $2.49 for a pitiful little bunch! But… beautiful broccoli crowns were on sale at my local grocer for just $.78 per pound! Come on, which would you choose? On my behalf, I cut the broccoli into strips using more of the stem, so they looked kind of like broccolini … well, sort of.
I made a few little changes to the recipe to make it my own and to keep it dairy-free. I also found, that if you wanted to go lower in fat, you should be able to get away with just a wee bit less oil … perhaps 1-1/2 tablespoons or 4 teaspoons. Though I wouldn’t go lighter than that, and I did like it with the full amount (I used coconut oil … just love the rich flavor).
Sautéed Lemon-Garlic Broccoli(ni)
Taste & Create recipe idea from: LET THEM EAT CAKE … and all things baked!
Recipe adapted from: The Food Network / Ina Garten
This Recipe is Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and Vegan
- 1 lb (16oz / 454g) Broccolini, Broccoli Florets, or Broccoli cut into Broccolini-like Strips
- 1/2 Teaspoon Salt, plus a dash for the boiling water
- 2 Tablespoons Olive Oil or Coconut Oil
- 1 Heaping Teaspoon Grated Lemon Zest + 1 Tablespoon Juice from that Lemon
- 2 Garlic Cloves, minced
- 1/4 Teaspoon Freshly Ground Black Pepper
Bring a large pot of water to boil with a dash of salt. Add the broccoli and allow it to cook for 2 minutes. Drain the broccoli immediately, and submerge it in a bowl of ice water to quickly stop the cooking process.
Heat the oil in a large sauté pan over medium-low heat. Add the lemon zest and garlic and give it a quick stir. Drain the broccoli well, and add it to the sauté pan. Sauté the broccoli for just 2 minutes or until it is heated through. Add the lemon juice, ½ teaspoon salt, and pepper, and toss well before serving.
Yields 4 Servings (or 2 if you eat as much broccoli as I do)