Pan-Seared Broccoli


This works with any sturdy seasonal vegetable, such as cauliflower, asparagus, brussels sprouts, peppers, parsnips, etc.   It’s great for a one-pan meal, in which you cook the protein and set it aside under foil while you sear the vegetables in the same pan.  This takes advantage of the delicious drippings from a steak or chop to flavor the vegetables


1 small bunch broccoli
1 red pepper 
1 shallot 
1 clove garlic
2 sliced mushrooms 
1/2 lemon 

The vegetables are all optional and you should satisfy both your own tastebuds and seasonal availability.  


Use a frying pan large enough to hold the vegetables in a single layer.  

Slice the lemon in half; the other half can go back in the fridge for other recipes.

Mince the garlic

Slice the other vegetables

Heat oil in the frying pan on medium high heat 


Add vegetables and stir

Place the lemon half cut-side down on the bottom of the pan

Cover and let cook for three minutes.  The pieces should brown, but not char.  The heat level and timing will depend on your stove, so keep an eye on it the first time you make it and adjust as necessary.  

Uncover and stir

Cook an additional three minutes uncovered or until broccoli is tender, stirring occasionally

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