Easy Zesty Broccoli

Fresh broccoli, leaves removed, stalk intact

Lemon, and zester

Balsamic vinegar

Steam the broccoli so that it's still crisp-tender, about 11 minutes in a steamer.

Cut the florets from the stem.

Using a zester, sprinkle fresh lemon zest over a serving of broccoli florets.

Follow up with sprinkles of balsamic vinegar.

This is my best broccoli recipe. It's simple and healthy and absolutely delicious. You don't need salt or butter. You don't have to mince a clove of garlic (which makes your hands stink) or dice an onion (which makes you cry).

Just steam some broccoli, zest some lemon rind over it, add a dab of balsamic vinegar, and bam, you're done, that's your green vegetable at the very height of its flavor and nutrition zenith.

Please try it and let me know what you think. I know this recipe absolutely rocked my world when I found it about 12 or 13 years ago. I can get tired of it, but it takes work. Then I make savory steamed broccoli, and I'm ready for lemon zest and balsamic within a couple of weeks.

By the way, you don't have to use the best 18-year-old balsamic vinegar. This recipe is great with tangy new balsamic vinegar. (But of course, if you've got the good stuff, don't hesitate to use it!)

--Bay

Comments

Fabulous Turkey Brine

Fabulous Turkey Brine 3/4 cup kosher salt 1/3 cup sugar 2 Tbsp whole coriander seeds 1 Tbsp fennel seeds 1 tsp crushed red pepper flakes 4 cloves garlic, crushed 3-4 bay leaves 2 carrots, diced 2 celery stalks, diced 1 onion, diced (or half of one onion plus 1-2 shallots, diced) 2 gallons cool water A 12 to 21-pound turkey Combine the vegetables, aromatics, herbs, salt, and sugar with the 2 gallons of water in a large vessel (21-quart pot for a small turkey, 5-gallon bucket for a large one). Stir. Add turkey. Ensure the breast is under water -- employ weights if necessary. (A foil-covered brick has been known to make itself useful in such circumstances in my kitchen.) Brine for 2 to 3 days. Remove the turkey from the brine the night before Thanksgiving. Pat dry and -- ideally -- chill the turkey in the refrigerator, uncovered, to allow the skin to dry out overnight. Dry turkey skin gets browner during cooking. Follow the directions on the turkey's packaging for the actual co...

Pork Chops and Gravy

Easy Pork Chops & Gravy recipe 5-6 pork chops 1 can Cream of Mushroom soup ½ envelope dry onion soup mix Worcestershire sauce 1 cup water Salt, pepper, flour Salt, pepper, and flour the pork chops. Turn on your favorite burner to a high medium heat -- 6.5 or 7, in other words. In batches, brown the chops in a couple of tablespoons of oil in a well-greased cast iron skillet. In a bowl, mix together the cream of mushroom soup, the half envelope of onion soup mix, cup of water, and several dashes of Worcestershire sauce. Return pork chops to skillet; pour soup mixture over, raising the chops a bit to allow the mixture to get all around the pork chops. Turn the burner down to medium-low (3), cover, and cook for one hour. Check frequently to ensure even cooking of the pork chops; add water as needed 1 tablespoon at a time; may add a little Worcestershire sauce as needed, too. Serve with mashed potatoes and green beans. My sister called me long distance from Ellicott City, Maryland, to t...

Lumpy Chicken Salad

Lumpy Chicken Salad 2 to 2.5 cups cooled rotisserie chicken, pulled off the bone and chopped into 1/2" dice 3/4 cup light mayonnaise 3 to 4 Tbsp Dijon mustard 2 to 3 Tbsp light Italian dressing 1/2 cup small diced celery 1/3 cup red grapes halved (quartered if they're very big) 1/4 to 1/3 cup chopped pecans 1/3 cup Honeycrisp apple, peeled and 1/2" diced scant 1/4 cup green onion, greens sliced diagonally Salt & pepper to taste Optional: diced red pepper, dill pickle relish Combine the ingredients, chill for 2-3 hours, serve. Delicious and easy! My friend Erik reminded me today that it's too dang hot to cook in the kitchen right now, and he is absolutely right. When July takes over the Cruddy Little Kitchen, I take the toaster oven outside to the porch for anything that needs to be baked. I run an ugly orange extension cord out there and use electric tape to try to make sure nothing gets electrocuted if a thunderstorm blows the rain sideways toward the toaster ove...

Cruddy Little Kitchen

Search This Blog