| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 2 to 4 servings |
Ingredients
- 2 heads broccoli, trimmed into florets and steamed for 4 to 5 minutes
- 2 tablespoons sherry vinegar
- 1 tablespoon light brown sugar
- 1/2 teaspoon red chili flakes
- 1/4 cup extra-virgin olive oil
- 2 large cloves garlic, thinly sliced
- 4 to 5 long strips lemon peel
- 1 teaspoon salt
- 1/4 cup olive oil
- 2 cloves garlic, smashed and thinly sliced
- 2 long, wide strips lemon peel
- 1 lemon, juiced
- Salt and about 10 grinds freshly ground pepper
Instructions
- Divide the cooked broccoli into 2 serving bowls.
- In a small bowl, whisk together the vinegar, brown sugar, and chili flakes until the sugar has dissolved. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and lemon peel and cook briefly until beginning to turn golden brown, about 1 1/2 to 2 minutes. Add the vinegar mixture and salt and simmer 2 minutes longer.
- Pour dressing over half the broccoli florets and serve immediately.
- Heat the olive oil, garlic, and lemon peel over medium heat and let sizzle gently for a few minutes until garlic is lightly browned. Add lemon juice, salt, and pepper and heat for another minute. Pour dressing over half the broccoli florets and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 367 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 859 mg |
| Serving Size | 1 of 4 servings |
| Calories | 367 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 859 mg |
Reviews
I made this for picky eaters. Everyone loved it! The spicy version was finished first and was so popular, the extra sauce was poured over the “plain” version. Will make this again and again.
I needed a different way to prepare broccoli so my children could eat it. My kids loved it. The sweet and tangy recipe made my children like broccolli, and I loved it. Thank you very much!!
I was a bit thrown off by the addition of lemon peel and unsure what to strain out when serving, if anything, so I removed the lemon peel only after cooking, which might also be very tasty if left in. The thinly sliced garlic is wonderful, and the brown sugar and chili flakes add a great tang to the broccoli! Overall, superb. I’m a subpar cook at best and this was delicious despite my best subversive efforts!
I tried the non spicy one first and 4 out of 4 liked it, but everyone said just a little less lemon. Can’t wait to try the spicy one.
They are both wonderful
I only had enough broccoli to try one of the ways the recipe suggested. I chose the hot lemon garlic oil dressing and was very pleased with the results. The dressing gave the broccoli a nice tangy taste and the dish was quick and easy to prepare. I am looking forward to trying the sweet spicy and tangy version next. I like the idea of having option of having two dishes easily prepared and served since my family has varying tastes and a few don’t like anything spicy.
Over Easter this year I’d just been discussing with my mother how I rarely cook fresh broccoli at home because I usually end up making it plain, usually steamed, boiled or microwaved. This recipe of Dave’s came just in time! The sweet/spicy dressing was delicious. I look forward to trying it with other vegetables like maybe asparagus now that it’s in season. Thanks, Dave!