Serves: 6
Total Calories: 113
1 Cut the broccoli into large florets. Trim off the ends of the stems. Peel off the tough skin with a swivel-blade vegetable peeler. Cut thick stems crosswise into 1/4-inch slices.
2 Bring a large pot of water to a boil. Add the broccoli and salt to taste. Cook until the broccoli is tender, 5 to 7 minutes. Drain and cool slightly under cold running water.
3 Drizzle the broccoli with the oil and lemon juice. Garnish with the lemon wedges. Serve at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Broccoli with Oil and Lemon recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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