Broccoli-Chopped Broccoli with Lemon

Something as simple as chopping the broccoli instead of leaving it large changes it completely. The smaller pieces seem to make the tastes melt in your mouth. For a heartier dish, toss more or less equal amounts of boiled deices potatoes, cooked rice, barley, or quinoa with the chopped broccoli. 1 large bunch broccoli about 1 ½ pounds 2-4 tablespoons olive oil or butter Salt and Pepper Fresh lemon juice to taste Chop the broccoli into small florets, peel and finely chop the stems. Put the stems in the steaming basket, add the florets, then cover and steam until just a little short of being tender. Toss with olive oil and season with salt and pepper and lemon juice to sharpen the flavors.

3 views0 comments

Recent Posts

See All

Collards, Onion-Southern Greens

Olive oil or other vegetable oil 1/2 medium onion, diced 2-inch piece of ham hock or other smoked meat 1 quart of water 1 bunch collard greens splash of white vinegar Tabasco/hot sauce to taste