Sauteed Broccoli With Lemon


Complement a feast of hearty dishes with a side of crisp broccoli dressed with lemon juice and olive oil.


  • 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)


  1. 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.

  2. 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.

  3. Transfer to a serving platter. Serve warm or at room temperature, drizzled with oil and sprinkled with remaining lemon zest.

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