Pan Grilled Broccoli with Garlic and Lemon

Does someone out there think that they don't like broccoli?.......................
Well this delicious, simple recipe may just change their mind! Fresh broccoli is quickly blanched, then lightly coated with olive oil, sea salt and freshly ground pepper before searing in a grill pan. A bath of garlic infused olive oil, thinly sliced fresh lemon and crisp sliced almonds finishes off the lovely broccoli to perfection!

This yummy dish can be prepared in advance and is wonderful served warm or at room temperature. It would be a delightful side at your Thanksgiving dinner table but would be equally delicious paired with a sandwich for a fabulous, healthy lunch!

P.S. If you haven't noticed, I've been quite good for the past two days, posting healthy, low fat recipes................ but that's about my limit! :)  Check back tomorrow for a simple, prepare ahead, show-stopper dessert that you'll want in your holiday recipe arsenal!

Pan-Seared Broccoli w/ Lemon and Garlic

Ingredients:
2 heads of broccoli, about 1 pound
¼ cup olive oil
4 garlic cloves, thinly sliced
coarse sea salt
black pepper
1 medium lemon, thin sliced
½ cup sliced almonds

Directions:
1. Separate the broccoli into florets and blanch in boiling water for 2 minutes – don’t be tempted to cook longer! Remove immediately to a bowl of ice water, then drain and place on a clean kitchen towel to dry.

2. Once the broccoli is dry, toss with 2 tablespoons of the olive oil and a generous amount of salt and pepper. Place a grill pan on high heat and leave for 5 minutes until smoking hot. Reduce heat to medium and grill the broccoli in batches on the hot pan, turning to get lovely char marks on all sides.

3. While the broccoli is cooking, place the remaining oil in a small saucepan together with the garlic and almonds and cook on a medium heat until the garlic and nuts begins to turn golden brown. Be careful not to let them burn – they will continue cooking in the hot oil even when off heat.

4. Place the hot broccoli in a large bowl and pour the garlic and almond mixture over, add the sliced lemons and toss well. Season to taste and serve immediately or at room temperature.

Notes:
Can be prepared ahead, refrigerated and brought to room temperature or warmed in microwave on medium power (level 5) for a few minutes before serving.

Adapted from Ottolenghi The Cookbook


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