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Pan-steamed Broccoli with Lemon, Garlic and Parsley “Gremolata”

Pan-steamed Broccoli with Lemon, Garlic and Parsley “Gremolata”

Photo: Quentin Bacon

This 6 minute technique for cooking broccoli is a revelation. It gives you the health benefits of steaming without having to wait for a big pot of water to boil. Once your broccoli is pan-steamed you can season it however you like, but this tasty combo of lemon, garlic and parsley– a traditional Italian combination called Gremolata– is pretty unbeatable.


1 large head of broccoli (1½ pounds)
1 medium lemon
1/3 cup fresh flat leaf parsley leaves
1 small clove garlic
1 ½ tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper


Cut the large stems off the broccoli, peel them, then slice into 1/8-inch thick coins. Cut the top into florets about 2 inches in diameter.

Arrange the broccoli coins on the bottom of a large deep skillet that has a lid. Place the florets on top. Add ½ cup water, cover and cook over a high heat for 3 minutes. Reduce the heat to medium and cook for and additional 3 minutes. Do not remove the lid during cooking. When the broccoli is done, it will be cooked to crisp-tender. If you prefer it a bit softer, remove it from the heat and allow it to sit, covered, for another minute or two.

While the broccoli is cooking, zest the lemon into a large bowl. Juice half of the lemon into the bowl. Chop the parsley and finely mince the garlic; add them to the bowl along with the olive oil, salt and pepper. Stir to combine.

Using a slotted spoon, transfer the broccoli to the bowl with the lemon mixture into and toss to combine.

Makes 6 servings
Serving size 1 cup

Calories 70; Total Fat 4 g; (Sat Fat 0.5 g, Mono Fat 2.5 g, Poly Fat 0.4 g); Protein 3 g; Carb 8 g; Fiber 3 g; Cholesterol 0 mg; Sodium 135 mg

Excellent Source of: vitamin C, vitamin K,

Good Source of: fiber, vitamin A, vitamin B6, folate, manganese, potassium

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