Prep time 20 minutes
Active prep time 5 minutes
Special equipment needed – None
Special skills needed – None
Broccoli is one of the few vegetables that my kids will eat without complaint, but in order to get them to like it, I usually have to cover it in either cheese, butter, or ranch dressing. With this recipe, I can please them without adding all the junk. The dressing is a bright and fresh mix with only the good, healthy fat found in olive oil. Add more cracked red pepper if you like it spicy. This is a regular in my weekday rotation because of how easy it is to make. Coupled with a nice grilled or baked fish, this is a perfect meal with high protein that is low in fat and net carbs. This is a big serving size, but there is no penalty for eating extra broccoli.
4 Cups Broccoli cut into 2 inch florets
¼ Cup Lemon juice
1 teaspoon Red pepper flakes
2 Tablespoons Soy sauce
Fresh ground black pepper to taste
¼ Cup Olive oil
Add about 1 inch of water to a large stock pot with a steamer. If you don’t have a steamer, you can just put the broccoli directly in the water, but you’ll retain more of the vitamins and a better texture if you keep the broccoli out of the water. Bring the water to a boil. Add the broccoli and cover. Cook over high heat for 4 to 6 minutes. The time will vary depending on the size of your broccoli florets and the firmness that you prefer. I like mine to have a little bite to it so I go closer to the 4 minutes side. There is nothing worse than overcooked broccoli, so start checking at 4 minutes and take if off of the heat when you are happy with the texture. Remove the lid or else it will continue to cook. While the broccoli is steaming, add the lemon juice, red pepper flakes, soy sauce, and black pepper to a large bowl and whisk gently to combine. Then slowly add the olive oil, whisking constantly. When the broccoli is done, add it to the bowl and toss to coat. Serve immediately.