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Boiled Broccoli

2 Pounds Of Fresh Broccoli
5 Tablespoons Of Bariani Extra Virgin Olive Oil
1 Teaspoon Of McCormick Ground Oregano
2 Teaspoons Of Fine Ground Kosher Salt
2 Tablespoons Of Fresh Squeezed Lemon Juice
1 Pinch Of Morton & Bassett Cayenne Pepper

Serving Size 4
178 Calories Per Serving
8 Grams Of Fat

Preparation Instructions:
To begin this recipe you will first need to thoroughly wash and rinse your broccoli under cool running tap water. Next take out a sharp kitchen knife and trim off the leaves and tough part of the broccoli stem. Next take out a large boiling pot, fill it with water and one teaspoon of kosher salt, and then bring the water to a boil. Once you have a rolling boil, place the whole or chopped broccoli into the water, and cook it until it's tender, or you can easily poke the broccoli stem with a fork. Once your broccoli is cooked, drain the water and place the broccoli into a serving dish. Next take out a small mixing bowl, and then add in the extra virgin olive oil, ground oregano, cayenne pepper, remaining kosher salt, and the fresh squeezed lemon juice. Using a spoon or whisk rapidly stir up these ingredients until you have an even and consistent mixture. Lastly begin spooning the olive oil mixture over the broccoli. The broccoli can be served either warm as a side dish, or cold by itself or as a part of a salad. We hope you have enjoyed this recipe, please be sure to check out our many other boiled vegetable recipes.
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