Broccoli is one of the healthiest vegetables around, and I’m so glad that our customers love it. This is the classic preparation that my mother made several times a week when I was growing up. I still love it.
3 large bunchesbroccoli crowns
1 large clovegarlic, cut into thin slices
1tablespoonextra-virgin olive oil
Freshly squeezed juice from 1lemon (about 3tablespoons)
Bring 4cups of lightly salted water to a boil in a covered pot over high heat. Meanwhile, trim about ¼inch from the bottoms of the broccoli crowns, then cut into small bunches of florets.
When the water reaches a boil, add the broccoli. Stir to coat with the water. Cook for 1½-2 minutes, stirring frequently until the broccoli is crisp-tender to your preference. Drain and turn into a bowl. Scatter the garlic slices over the top, then drizzle the olive oil evenly over the top. Using two wooden spoons, toss to coat. Drizzle the lemon juice evenly over the top. Sprinkle lightly with sea salt.
Toss to coat. Taste for seasonings. Serve warm or refrigerate for up to 2 days. Toss again before serving.