My Recipe Box

Broccoli with Spicy Gremolata

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Serves twenty-four.

  • Make the menu:
    Open House for a Crowd
  • by Kate Hays from Fine Cooking
    Issue 96

Traditional gremolata (garlic, parsley, and lemon zest) is given a spicy twist with the addition of crushed red pepper flakes.

  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup fresh lemon juice
  • 3 Tbs. finely grated lemon zest
  • 1 Tbs. minced garlic
  • 1 tsp. crushed red pepper flakes; more to taste
  • Kosher salt and freshly ground black pepper
  • 6 lb. fresh broccoli, trimmed and cut into 1/2-inch florets

In a large bowl, combine the parsley, olive oil, lemon juice, zest, garlic, pepper flakes, 1/2 tsp. salt, and a few grinds of pepper.

Bring a large pot of well-salted water to a boil over high heat. Add half of the broccoli and cook until crisp-tender, about 2 minutes. With a slotted spoon or strainer, transfer the broccoli to a colander, rinse with cold water to stop the cooking, and drain again. Repeat with the remaining broccoli. Add the broccoli to the gremolata and toss to combine. Season to taste with salt and pepper and transfer to a serving bowl.

Make Ahead Tips

You can prep the gremolata ingredients and cook the broccoli up to 3 hours ahead. Do not mix the gremolata or combine it with the broccoli until just before serving, as the lemon juice will eventually cause the broccoli and parsley to turn a dull green.

nutrition information (per serving):
Calories (kcal): 80; Fat (g): 5; Fat Calories (kcal): 45; Saturated Fat (g): 0.5; Protein (g): 3; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 9; Polyunsaturated Fat (g): 0.5; Sodium (mg): 320; Cholesterol (mg): 0; Fiber (g): 4;

Photo: Scott Phillips

A great way to liven up broccoli. I really enjoyed this dish. I scaled back the recipe to serve 4.

Even better than I had hoped. Very refreshing take on broccoli. An added bonus that it can be mostly cooked ahead of time.

I often reduce the recipe and make it for a lot fewer people than called for. A very delicious and easy dish. Great make ahead side and refreshing change from the steamed or boiled. I love the tang of the lemon and the red pepper just puts it over the top.

This recipe is so good and easy, everybody loves it. I would not change a thing.

This was easy and delicious. I made it for Thanksgiving where keeping things warm is always an issue at another home. Served room temp, dressed right before serving, the broccoli was pleasantly spicy and lemony. Best of all, it was gobbled up!

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