Springtime Lamb
Lamb for spring. This delicate, nourishing meat is a celebration of the rebirth of the Earth when the greenest grasses rise and traditional feasts like Easter and Passover are celebrated. Spring lamb ...
This is a great recipe as it uses the stems of the broccoli. The stems are sweet and provide a wonderful texture that is missing when just the flowerets are served.
Ingredients
SERVINGS: 6 Serving(s)
- 2 heads broccoli (about 2 pounds)
- 4 tablespoons extra-virgin olive oil
- 1 large onion, cut into ½-inch dice
- 4 cloves garlic, minced
- Coarse salt and freshly ground pepper
- Cayenne pepper to taste (optional)
Preparation
Cut stalks off the broccoli, and peel off the coarse fibrous skin using vegetable peeler. Dice stalks into ½-inch pieces, cut florets into ½-inch pieces, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook until softened, about 4 minutes. Add chopped broccoli stalks and cook until stalks soften, about 3 minutes, tossing pan regularly to avoid any over-browning. Add broccoli florets, continuing to sauté until tender and bright green. Season with salt, pepper and cayenne. Serve hot.
Yields 6 servings
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