Panned Broccoli

1. 1

   Wash broccoli and trim.

2. 2

   Peel stems and cut into 2-inch lengths.

3. 3

   Separate florets by cutting halves or quarters, so they are of uniform size.

4. 4

   Blanch (parboil about 10 minutes for stems, less for florets).

5. 5

   Plunge into cold water for about 3 minutes to set the color and texture.

6. 6

   Saute onion and garlic in oil.

7. 7

   Add drained broccoli and cook gently until tender-crisp.

8. 8

   This will take only a few minutes.

9. 9

   Season with pepper and lemon juice. Serve at once.

No additional tips available.