I read about the book, Six Seasons, somewhere and fortunately, my public library had it. I found several recipes in it that I wanted to try. This one is a keeper. It's pretty quick and easy, once the broccoli is prepped.
1 lemon
EVOO
2 garlic cloves, smashed, peeled
1/4 t dried chile flakes (optional)
1 1/2 lb broccoli, bite-size
Kosher salt, black pepper
2-4 T sesame seeds, toasted
1/4-1/2 C parmesan, freshly grated
Grate zest from lemon into a large bowl. Halve the lemon and squeeze the juice through a strainer, into the bowl and set aside.
Into a large skillet that has a lid, heat 1-2 tablespoons of olive oil, over medium-low heat. Add the garlic and cook slowly to toast the garlic so it’s very soft, fragrant, and nicely golden brown (but not burned) about 5 minutes. Add the chile flakes, if adding, and arrange the broccoli in an even layer; it’s okay if the pan is crowded. Season with 1/2 t salt.
Increase the heat to medium-high and add about 1/4 C of water (enough to create steam, but not for broccoli to sit in water). Put the lid on immediately. Steam broccoli until tender, about 7 minutes, adding more water if necessary.
When broccoli is cooked, (drained of any remaining water) transfer to the bowl with lemon juice. Add sesame seeds and lots of black pepper. Toss gently. (Add salt, pepper, or chile flakes if needed.) Add 1-3 T olive oil, toss again, and then shower with cheese. Serve warm or at room temperature.
Six Seasons, Joshua McFadden, p. 176-7
