Boiling broccoli is fine, but it is nothing exciting. Pan-frying it with garlic and lemon turns it into a crunchy, flavour-packed dish that can be the star of the show.
Why pan-frying beats boiling
Broccoli is a delicious side dish, rich in iron and the perfect addition to a roast dinner or stirred through a salad or pasta dish. However, if you are just boiling your broccoli, you are losing out. Boiling broccoli tastes fine, but it is nothing exciting.
There is a way to prepare it that will move it from being a side dish to the star of the show in its own right. Instead of soft, flavourless broccoli, this method gives you delicious, crunchy greens that are packed with deliciousness.
How to pan-fry broccoli
If you want to step your broccoli game up, you need to pan-fry it. You do not need loads of butter, just a little bit of oil in a non-stick pan over medium heat and, of course, some garlic.
To try the recipe out for yourself, you will need one tbsp olive oil, one head of broccoli cut into florets, two cloves of garlic sliced thinly, two tbsp of lemon juice, one tbsp of lemon zest, 50ml water, a pinch of chilli flakes (optional) and salt and pepper to taste.
Method
Heat the oil over a medium heat in a non-stick saucepan. Add your broccoli and fry until it is bright green and the tips are beginning to brown.
Add your garlic and toss to coat the broccoli, then add your lemon juice and lemon zest as well as your chilli if you are using it. Add your water to the pan and cover it, cooking for around two minutes until the broccoli is tender but not soft.
Season with salt and pepper and serve immediately.
