Pan-frying broccoli with garlic and lemon transforms the humble side dish into a flavour-packed star of the plate, offering a crunchy texture that boiling simply cannot match.
Why Pan-Frying Beats Boiling
Boiled broccoli is perfectly acceptable, but it is hardly going to set the world alight. Instead of ending up with soggy, bland greens, this method delivers gloriously crunchy broccoli bursting with flavour.
To take your broccoli game to the next level, pan-frying is the way to go. You do not need lashings of butter – just a splash of oil in a non-stick pan over a medium heat and, naturally, some garlic.
Ingredients and Method
To try the recipe yourself, you will need one tablespoon of olive oil, one head of broccoli cut into florets, two cloves of garlic sliced thinly, two tablespoons of lemon juice, one tablespoon of lemon zest, 50ml of water, a pinch of chilli flakes (optional) and salt and pepper to taste.
Heat the oil over a medium heat in a non-stick saucepan. Add the broccoli and fry until it turns bright green and the tips start to brown. Add the garlic and toss to coat the broccoli, then pour in the lemon juice and lemon zest along with the chilli if using.
Serving Suggestions
Pour the water into the pan and cover it, cooking for around two minutes until the broccoli is tender but still has a bit of bite. Season with salt and pepper and serve straight away.
