Lemon-Parmesan Broccoli

Photo: John Autry; Styling: Cindy Barr

Recipe from

Nutritional Information

Calories 71
Fat 5.7 g
Satfat 1.2 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 2.9 g
Carbohydrate 3.5 g
Fiber 1.7 g
Cholesterol 3 mg
Iron 0.5 mg
Sodium 146 mg
Calcium 67 mg

Ingredients

12 ounces broccoli florets (5 cups raw)
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
3 tablespoons shaved fresh Parmesan

Preparation

1. Arrange broccoli in a steamer. Steam, covered, 4 minutes or until crisp-tender. Place broccoli in a large bowl.

2. Heat a small skillet over medium-high heat. Add oil and garlic; cook 2 minutes or until garlic is fragrant. Add oil mixture, rind, juice, and salt to broccoli; toss to coat. Sprinkle broccoli mixture with cheese.

Spicy Chile and Garlic variation: Prepare base recipe through step 1. Heat a skillet over medium-high. Add 2 tablespoons olive oil, 1 1/2 teaspoons crushed red pepper, and 4 sliced garlic cloves; cook 2 minutes. Add 1 tablespoon lemon juice. Pour over broccoli. Sprinkle with 1 teaspoon grated lemon rind and 1/4 teaspoon kosher salt. Serves 6 Calories 61; Fat 4.8g (sat 0.7g); Sodium 96mg

Dijon, Thyme, and Pine Nut variation: Prepare base recipe through step 1. Combine 1 tablespoon minced shallots, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, and 2 teaspoons chopped fresh thyme in a bowl; stir with a whisk. Add broccoli and 2 tablespoons toasted pine nuts to oil mixture; toss. Serves 6 Calories 79; Fat 6.6g (sat 0.8g); Sodium 76mg

Cheddar-Beer Sauce variation: Whisk 1/4 cup beer and 1 1/2 tablespoons flour in a bowl. Combine 3/4 cup fat-free milk and 1/4 cup beer in a pan; bring to a simmer. Stir in flour mixture; bring to a boil. Reduce heat; simmer 2 minutes. Add 3/4 cup reduced-fat cheddar, 1 tablespoon chives, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon kosher salt. Serves 6 Calories 79; Fat 3.3g (sat 1.8g); Sodium 227mg

Note:

Phoebe Wu,

October 2011