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Garlicky Lemon Broccoli

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By David Joachim and Rochelle Davis

Posted July 23rd, 2007

This article is reprinted with permission from Fresh Choices : More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic, by David Joachim, (2004, Rodale Books)

Fresh Choices : More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic

Servings:	4
Author Notes:	Here's my family's standard side dish for broccoli. It's so simple, I hardly consider it a recipe. But my kids love eating broccoli this way, so there must be something to it. Hopefully, your whole family will like it, too. Choice Advice: Cruciferous vegetables like broccoli, cauliflower, and brussels sprouts rank consistently low in pesticide residues when grown by conventional methods. Helping Hands: To quickly cut a head of broccoli into florets, cut off the stalk crosswise just below the base of the florets' small stems. The bottom layer of florets will fall away from the stalk. Continue cutting across the stems of the florets until all are removed. You can use the pieces of stem in this recipe, too. Just cut them into 1/2" pieces so they're cooked through when the florets are ready. When buying fresh broccoli, look for heads with a dark purple color. These contain the most beta-carotene, which can help prevent heart disease, cancer, and cataracts.
Ingredients:	2 heads broccoli, cut into florets (about 5 cups) juice of 1/2 lemon 3 tablespoons extra-virgin olive oil 2 cloves garlic, finely minced 1/2 teaspoon salt 1/4 teaspoon ground black pepper pinch of crushed red pepper flakes (optional)
Instructions:	Put the broccoli in a steamer basket set over a pan of simmering water. Cover and steam until the broccoli is crisp-tender, 3 to 4 minutes. Meanwhile, squeeze the juice from the lemon into a large bowl. Whisk in the oil in a slow, steady stream until thoroughly blended. Whisk in the garlic, salt, pepper, and pepper flakes (if using). Add the hot broccoli and toss to coat with the dressing.