Sauteed Broccoli with Garlic, Lemon, and Toasted Almonds
Eating seasonally is such a rewarding practice, especially so when youhave access to fantastic local farmers who grow superb, high qualityproduce. Such as that of Black Crow Organics and their incrediblyfresh new season broccoli. It’s grown just an hour away from us attheir Tenthill Creek farm. This beautiful broccoli is showcased hereas a very simple side dish that is fresh and bursting with flavour.Serves 4 as a side.Ingredients:1 ½ tsp butter2 tbsp thinly sliced eschallots, white ends only2 cloves garlic, finely sliced1 large head broccoli1 generous tsp flaked saltHalf a lemon¼ cup almonds, slivered and dry toastedMethod:Prep broccoli by cutting into small florets and thinly slicing wholestem. Set aside.In a medium frying pan over low-medium heat, saute butter, onion, andgarlic for 2 minutes until softened.Turn heat to medium-high and add broccoli to pan. Saute, stirringconstantly for 3 minutes, keeping heat low enough as to not burngarlic or onion.Add a tablespoon of water, immediately cover, and steam for 3 minutes.Uncover and saute again for 30 seconds, making sure all water hasevaporated. Remove from heat. Broccoli should be vibrant in colour andmostly softened, retaining some bite.Tip into serving bowl, generously scatter flaked salt, squeeze overthe juice of half a lemon, and top with toasted almonds. Enjoy!Recipe created and written by Callan Barnes.
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