Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sauteed Broccoli With Lemon 3.0 (19) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Complement a feast of hearty dishes with a side of crisp broccoli dressed with lemon juice and olive oil. Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 small shallots, thinly sliced 1 head broccoli (1 ¼ pounds), cut into florets, stems peeled and cut into ½-inch coins Coarse salt and freshly ground pepper ½ cup water Finely grated zest and juice of 1 lemon (1 1/2 teaspoons zest; 3 tablespoons juice) Directions Heat oil in a large skillet over medium-high. Add shallots, and cook, stirring frequently, until translucent, about 2 minutes. Add broccoli, and season with salt and pepper; cook, stirring, 1 minute. Stir in the water, and bring to a boil; reduce heat. Cover, and simmer until broccoli is bright green and tender (it should offer little resistance when pierced with the tip of a paring knife), about 4 minutes. (All the liquid should have evaporated; if not, remove lid and continue cooking until dry.) Stir in lemon juice and half the zest. Transfer to a serving platter. Serve warm or at room temperature, drizzled with oil and sprinkled with remaining lemon zest. Rate it Print