Sautéed Baby Broccoli
Ingredients
A note about gluten: When made with a gluten-free vegetable broth, this recipe is gluten free.
11 oz. (2 bunches)
long-stem baby broccoli
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tbsp.
minced garlic
¼ cup
vegetable broth or water
1- 2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department), optional
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Wash broccoli; drain well. Cut larger stalks in half for more even cooking; place on paper towels to draw out any excess water.
- In a large skillet, heat olive oil and garlic over medium heat; allow garlic to sweat in the pan for about 2 min.
- Increase heat to medium-high. Add broccoli to the skillet and cook for 3 min.; turn broccoli and cook for 3 min. more.
- Add broth to the skillet; simmer broccoli until liquid is almost evaporated and stalks are tender (about 3-4 min.).
- Transfer broccoli to a serving dish; drizzle with any remaining cooking liquid and garlic from the pan.
- Drizzle with lemon juice; season with salt and pepper to taste.
