Servings: 2 people
- 400 g broccolette
- ½ tsp sea salt
- 1 tsp olive oil for cooking
- ½ pc lemon juiced
For the Infused Oil
- 1 clove garlic peeled
- 1 pc lemon zested
- ½ tsp Aleppo chili or ¼ tsp regular chili flakes
- 2 tbsp olive oil for cooking
Cut a small amount off the end of the broccolette. Trim the big stalks in half along the stem.
Blanch the broccolette for 1 minute in a large pot of boiling salted water. Allow to dry on a plate with paper towel.
Make the infused oil by Microplaning a clove of garlic and a zest of a lemon into the olive oil. Add the chili and mix.
Sauté the broccolette in a hot pan with a tsp of olive oil. Don't let the olive oil burn, but make sure that the oil is hot before you add the broccolette. Cook for about 1-2 minutes or until the broccolette is very hot.
Once the broccolette is hot, add about ⅔ of the infused oil and turn off the heat. Season with salt, lemon juice and toss around to mix well.
Serve immediately and enjoy!
Sometimes the garlic can clump up in florets of the broccolette so be sure to mix well otherwise you will get a big bite of garlic!
You can save the infused oil for up to one week in the fridge. It works great with almost any green vegetable or drizzled over pizza, pasta and bread.
Calories: 228kcal | Carbohydrates: 15g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 649mg | Potassium: 17mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3678IU | Vitamin C: 184mg | Calcium: 146mg | Iron: 2mg