Summary:
A long-ago chef in a seaside restaurant in Positano, Italy gave me this broccoli recipe. It needed no adaptation, as it was prepared in small batches to be served as fresh as possible to diners.

Details or Sample:
Tender-crisp broccoli, garlic and lemon are savory companions. This fragrant dish – the fresh green of the broccoli and the bright splash of a lemon garnish, makes an enticing vegetable platter.

1-1/2 lbs. fresh broccoli
¼ cup olive oil
2 cloves garlic, minced
½ cup water
2 Tbs. lemon juice
¼ tsp. grated lemon rind
Lemon slices – optional

Trim leaves from broccoli. Remove tough ends of lower stalks and wash thoroughly. Cut into flowerets, place in a colander and drain well.

Place drained broccoli in a large skillet along with a small amount of…

continued…

Yield: 4-6 servings

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Written by: Aariana Adams
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Words: 182