Broccoli is one of my all-time favourite foods.
I know! I'm such a food nerd.
I've been making this dish for a few years - ever since I discovered coconut oil. My husband thinks I'm crazy for loving this dish like I do, particularly when I make a batch just for my lunch. He likes broccoli but doesn't go Lady Gaga over it.
Broccoli is something (along with potatoes) I could eat daily. This dish features the delight that is broccoli plus a blend of several of my favourite flavours. The coconut oil gives it a slightly nutty taste (definitely not overpowering for coconut haters like my sister). The lemon and fresh Parmesan give it some zing and the crushed red pepper flakes give it some heat. And it's broccoli, y'all! Yummo!
I know what you're thinking. You're frying it, Laurie! Sure, but I'm using just a little bit of oil and I'm still eating broccoli which is a lot better than a plate of fries! My mind works in mysterious ways. Plus, I only cook it until it is just al dente (never mushy - ew!) so it retains a lot of its folic acid, vitamins A, C, E and K and a bevy of B vitamins too.
There are loads of other foods I could wax poetic about and broccoli is clearly one of them. What are your favourite ways to cook broccoli?
Pan-Roasted Broccoli with Lemon and Parmesan
Yield: 3-4 servings
1 tbsp coconut oil
1 medium head of broccoli, cut into small florets
Juice from 1/2 of a lemon (approximately 1 tbsp)
to taste - sea salt and freshly ground black pepper
to taste - crushed red pepper flakes
1/4 cup freshly grated Parmesan cheese (the real stuff!)
Using a large covered frying pan, heat pan over medium heat. Add coconut oil.
When pan is hot, add broccoli and toss it in the oil a bit. Cover the pan and cook, turning regularly, until the broccoli is al dente (firm but not hard) - approximately 7-10 minutes. Squeeze the juice from the half lemon into the pan and toss to coat the broccoli.
Place broccoli into a medium-sized bowl and season with salt and pepper. Toss well. Add crushed red pepper flakes and sprinkle with freshly grated Parmesan cheese. Serve immediately.
Thank you ! I also like your roasted broccoli! Here is another delicious, quick, and easy way to enjoy the broccoli stems: just grate them in a bowl, add salt, pepper, a splash of olive oil and a splash of vinegar. Cut 2 or 3 dried figs into small pieces and add them as well and also add yellow fruit like lemons. Mix well and let it sit for 15 minutes - a very delicious salad! It is already very tasty without the figs but they give a little additional kick.
ReplyDeleteThanks Emily! I've never worked with figs before (and have only ate them maybe twice). I love fresh lemon on my broccoli too.
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