Boiled, limp broccoli is a thing of the past. A good source of Vitamins C and A, this member of the cabbage family is a versatile vegetable. Raw florettes are wonderful in a salad, or you can bake ...
2 tablespoons extra virgin olive oil
1 head broccoli, broken into florets and thinly sliced
Salt, to taste
Freshly ground black pepper, to taste
Juice of ½ lemon (optional)
In a large skillet heat oil over medium heat. Add broccoli and let brown for 2 to 3 minutes, then toss and cook for another 2 to 3 minutes. Finish with salt and pepper; add lemon juice (if using.)
Recipes excerpted from What the Fork Are You Eating? An Action Plan for Your Pantry and Plate by Stefanie Sacks. Published by Jeremy P. Tarcher/Penguin, Penguin Group USA, A Penguin Random House Company.
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