Ingredients
- /2 cups broccoli florets
- /2 cup thinly sliced green onions
- teaspoons olive oil or canola oil
- garlic cloves, minced
- tablespoons lemon juice
- /2 teaspoon salt
- /4 teaspoon pepper
- large fresh mushrooms, sliced
Instructions
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Step 1
I start by bringing an inch of water to a boil in a large saucepan. While that heats, I place the broccoli florets in a steamer basket. Once the water’s boiling, I set the basket in, cover, and steam for 4 to 5 minutes—just until the broccoli is bright green and crisp-tender. Then I immediately remove the basket so it doesn’t overcook. In a nonstick skillet, I warm the olive oil over medium heat. I toss in the sliced green onions and let them sizzle for about a minute, just to soften. Next, I add the minced garlic and cook for 30 seconds more, stirring constantly so it doesn’t burn. The kitchen starts smelling incredible at this point. Now I reduce the heat a bit and add the steamed broccoli to the skillet. I pour in the lemon juice, sprinkle the salt and pepper, and gently toss everything to coat. I let it all warm through together for a minute, then take the skillet off the heat. I stir in the sliced mushrooms and let the mixture rest for 5 minutes off the heat. The mushrooms soften slightly from the residual heat without turning mushy. That short rest helps the flavors meld beautifully. Then it’s ready to serve.