INGREDIENTS<\/p>\n
For Broccoli
\n3 \ttablespoons water
\n1\/4 \tteaspoon table salt
\n1\/8 \tteaspoon ground black pepper
\n2 \ttablespoons vegetable oil
\n1 3\/4 \tpounds broccoli , florets cut into 1 1\/2-inch pieces, stems trimmed, peeled, and cut on bias into 1\/4-inch-thick slices about 1 1\/2 inches long (about 5 cups florets and 3\/4 cup stems)<\/p>\n
For Sauce
\n4 \ttablespoons unsalted butter
\n1 \tsmall shallot , minced (about 1 1\/2 tablespoons)
\n2 \tmedium cloves garlic ,minced or pressed through garlic press (about 2 teaspoons)
\n1\/4 \tteaspoon table salt
\n1\/8 \tteaspoon ground black pepper
\n1 1\/2 \tteaspoons fresh lemon juice
\n1\/2 \tteaspoon minced fresh thyme leaves <\/p>\n
See Illustrations Below: One Vegetable, Two Different Worlds<\/p>\n
1. For Broccoli: Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
\n2. Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more. Transfer broccoli to medium bowl and set aside.
\n3. For Sauce: Melt butter in now-empty skillet over medium-high heat and continue to cook, swirling occasionally, until butter is browned and releases nutty aroma, about 1 1\/2 minutes. Off heat, add shallot, garlic, salt, and pepper, and stir until garlic and shallot are fragrant, about 1 minute. Stir in lemon juice and thyme. Add broccoli to skillet, toss to coat with browned butter, and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
INGREDIENTS For Broccoli 3 tablespoons water 1\/4 teaspoon table salt 1\/8 teaspoon ground black pepper 2 tablespoons vegetable oil 1 3\/4 pounds broccoli , florets cut into 1 1\/2-inch pieces, stems trimmed, peeled, and cut on bias into 1\/4-inch-thick slices about 1 1\/2 inches long (about 5 cups florets and 3\/4 cup stems) For Sauce … <\/p>\n