Charred Broccoli with Lemon and Chile Flakes

foodnetwork.com

Jax

Yield: 4 servings

Total: 20 min

Active: 20 min

Ingredients

Extra-virgin olive oil, for cooking

1 large head broccoli, cut into florets (about 5 cups), then cut in half to create a flat base

Kosher salt

2 cloves garlic, sliced

1 small shallot, sliced into rings

¼ teaspoon chile flakes

1 tablespoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)

Directions

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with 1/2 teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with ½ teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside.

Directions at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer