My new favorite way to eat broccoli, this preparation would also suit any number of other green vegetables: thinly sliced zucchini, halved brussel sprouts, or chopped kale would all taste great. Thanks to Virginia Newton for the recipe.
2 cups broccoli florets, sliced with a big chunk of stem still attached
1-2 tablespoons yogurt, sour cream, or crème fraiche
1-2 tablespoons grated parmesan
pinch of salt and freshly ground pepper
pinch of herbes de provence (optional)
clove of garlic, minced (optional)
squeeze of lemon juice (optional)
YOGURT NOTE: see that Market Basket yogurt? Best deal around: $1.69 for a quart, and some of the yummiest I’ve tasted. Get the whole milk one, you won’t regret it.
Quickly sauté the florets in a bit of olive oil until they begin to brown. Add the salt and pepper, and the garlic and herbs if you’re using them. After a few minutes throw a couple tablespoons of water into the pan and shake it around, allowing the steam to cook the broccoli. When the water has evaporated and the stems have softened, turn the heat off, add the yogurt and parmesan, taste for salt and pepper, and serve with a big squeeze of lemon juice.Comments