Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tender-crisp broccoli stems tossed in olive oil with sizzling garlic and plenty of fresh lemon zest.
Side dish. Good with grilled chicken, roast salmon or steak. Find a main
Equipment: Large frying pan with a lid
Measures and names
Ingredients
- 400 g tenderstem broccoli (broccolini), trimmed
- 1 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 lemon, zest and juice of half
- Salt and black pepper
Method
- Put the broccoli in a large frying pan with 4 tbsp water and a pinch of salt. Cover and steam over a high heat for 3-4 minutes until just tender and bright green.
- Remove the lid and let any remaining water bubble away, then push the broccoli to one side, add the oil and garlic to the pan and fry for 1-2 minutes until the garlic is pale golden.
- Toss everything together, then take off the heat, finely grate over the lemon zest and squeeze over the juice of half the lemon.
- Season with black pepper and serve with the remaining lemon cut into wedges.
Swaps and tips
Ordinary broccoli cut into long florets works just as well. Leftovers are good cold the next day dressed with a little extra olive oil.
Easy variations
- Add a pinch of chilli flakes with the garlic
- Grate over some Parmesan
- Scatter with toasted flaked almonds
- Add a few chopped anchovies with the garlic
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 4 g | 3 g | 3 g | 4 g | 60 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
