We eat a lot of broccoli in this house. Steamed with butter and salt (or maybe dipped in mayo - ever tried it that way?) Roasted in olive oil and kosher salt. Sauteed with cabbage and pork. Raw in salads. Marinated with cheese and bacon. You name it. We eat it. It's one of the only green vegetables I can get Brad to eat (and of course he only wants the florets.) But since I love it, too, that's no problem. But sometimes you get tired of the same old, same old so it's nice to switch it up now and again.
Enter this new recipe. The kick from the cayenne is a great aftertaste, and if you cook it just long enough (not too long as my picture above shows) it's even better. The lemon flavor makes it taste so bright, and it's a great cold dish for summer, too. It's not too hot here yet, but I know steamy days are right around the corner. Grilled chicken and steamed broccoli on the side? Yes, please. A few minutes on the stove. A quick stay in the fridge. And dinner on the patio.
It doesn't get much better than that!
Broccoli with Lemon Butter Sauce / AllRecipes
This dish can also be made with fresh broccoli, and it can be served hot or cold.
- 1/4 cup butter or margarine
- 1/4 cup water
- 1 lemon, juiced
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 (16 ounce) package frozen broccoli florets
Directions:In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.