Blanched And Sautéed Broccoli With Oregano
serves 2-4
Blanching broccoli before sautéeing it gives it a head start. Braising it gives it a complex depth of flavor that turns its color darker than and makes it more tender than bright green, crunchy steamed broccoli.
1 bunch broccoli, cut into florets
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon freshly squeezed lemon juice
prep: 15 minutes
total: 30 minutes
pot
large sauté pan
1. Bring a pot of water and 2 teaspoons of salt to a boil. Meanwhile, prep the ingredients.
2. When the water boils, add the broccoli and lower the heat so it's at a rolling boil, not a vigorous boil. Simmer the broccoli until it's just tender in the center, 3-5 minutes. Drain the broccoli, reserving 1 cup of the liquid.
3. Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, add the onion. Cook, stirring often, until the onion begins to brown, 5-6 minutes. Stir in the garlic and cook for 1 minute.
4. Add the the broccoli and stir to coat with the onion and garlic. Sauté 3-4 minutes, then pour in the 1 cup of broccoli-blanching liquid, the oregano and lemon juice. Simmer for 15 minutes until the broccoli is very tender. Season to taste with salt and pepper.
