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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Equally good subbed with other varieties of broccoli: broccoflower, romanesco or broccolini. From Vegetarian Times November/December 2005 issue. I'd be willing to try this with white balsamic for a change of pace. Ingredients:
4 tablespoons olive oil |
4 garlic cloves, minced |
2 shallots, minced (approximately 1/3 cup) |
1/4 teaspoon red pepper flakes |
2 bunches broccoli florets, chopped (about 6 cups ) |
2/3 cup freshly squeezed orange juice |
2 teaspoons balsamic vinegar |
1/2 teaspoon salt |
2 oranges, zest of |
1/2 teaspoon toasted sesame oil |
freshly cracked black pepper |
Directions:
1. In large sauté pan, sauté olive oil, garlic, shallots and red pepper flakes over medium heat. Stir frequently for about 5 minutes, just until garlic and shallots are soft, being careful not to burn!
2. Add the chopped broccoli to pan and sauté 1 minute. Add the orange juice, vinegar and salt. Cover pan, and steam for 3-4 minutes ONLY until broccoli is tender. Do not overcook. The broccoli once cooked, should be firm-tender and very green.
3. Stir in orange zest and toasted sesame oil. Serve immediately. Garnish with freshly cracked black pepper if desired.
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