Join The Conversation With Mishpacha's Weekly Newsletter



Issue 438: Restaurant-Style Steamed Broccoli

Rivky Kleiman

Firm, bright green broccoli florets enhanced, not drowned, in delicious flavor

Wednesday, May 03, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman
Food and prop styling by Amit Farber
Photography by Daniel Lailah

These results are restaurant worthy. A perfect complement to any chicken, meat, or fish dish.

INGREDIENTS

SERVES 6

  • 1 32-oz (907-g) bag frozen premium broccoli florets
  • 1 tsp table salt
  • 3 Tbsp extra-light olive oil
  • 5 garlic cloves, peeled and sliced
  • 3 slices of lemon, cut in tiny wedges
  • 1 Tbsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder


PREPARATION

Fill an 8-quart pot halfway with water and 1 tsp salt. Bring to a rolling boil over high heat. Add in broccoli. Allow to steam for 3–4 minutes. Drain broccoli and rinse under cold water to halt cooking process. Set aside.

Pour olive oil into a large skillet and heat through. Add garlic slices to the skillet and stir well for around 30 seconds. This creates garlic-infused fragrant oil. Add in broccoli and lemon wedges and toss together. Season with kosher salt, pepper, garlic powder. Toss together over high heat for about 1 minute. Transfer to a serving dish promptly.

Related Stories

Pulled Barbecue Brisket with Potato Flatbread

Rivky Kleiman

This pulled barbecue brisket is so outrageously delicious that I suspect it will make appearances al...

Never-Dry Chicken Cutlets

Chanie Nayman

Stuck making chicken bottoms because your chicken breasts always dry out? This method will change yo...

Pulled Barbecue-Chicken Galette

Faigy Grossmann

A savory galette with a barbecue-inspired filling is perfect for a festive summer meal

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
What’s in a Name?
Shoshana Friedman “What does Writer X have to say this week?”
Atonement — Fake and Real
Yonoson Rosenblum White confessionals and faux rituals
Four Walls Coming Full Circle
Eytan Kobre All the while, there’s been a relationship in the offing...
And Yet We Smile
Yisroel Besser We are the nation that toils to be happy at all costs
Out of This World
Rabbi Henoch Plotnick Dirshu Hashem b’himatzo — we are in Hashem’s company now...
Steven and Jonathan Litton
Rachel Bachrach The co-owners of Litton Sukkah, based in Lawrence, NY
Tali Messing
Moe Mernick Tali Messing, engineering manager at Facebook Tel Aviv
Sick Note
Jacob L. Freedman “Of course, Dr. Freedman. Machul, machul, machul”
Avoiding Health Columns Can Be Good for You
Rabbi Emanuel Feldman Only one reliable guide for good health: our Torah
Endnote: Side Notes
Riki Goldstein Most Jewish music industry entertainers have side profes...
Me, Myself, and Why
Faigy Peritzman Where there’s no heart and no love, there’s no point
Can’t Do It Without You
Sarah Chana Radcliffe When you step up to the plate, you build your home team
Eternal Joy
Mrs. Elana Moskowitz The joy of Succos is the fruit of spiritual victory
The Appraiser: Part III
D. Himy, M.S. CCC-SLP and Zivia Reischer Make sure your child knows his strengths
Hidden Special Needs
Rena Shechter You won’t see his special needs, but don’t deny them
Dear Wealthy Friend
Anonymous There’s no need for guilt. I am truly happy for you