Panned Broccoli - cooking recipe

Ingredients

1 lb. fresh broccoli
2 Tbsp. oil
1 Tbsp. minced onion
1 clove garlic, minced
freshly ground black pepper
1 Tbsp. lemon juice

Preparation

Wash broccoli and trim.
Peel stems and cut into 2-inch lengths.
Separate florets by cutting halves or quarters, so they are of uniform size.
Blanch (parboil about 10 minutes for stems, less for florets).
Plunge into cold water for about 3 minutes to set the color and texture.
Saute onion and garlic in oil.
Add drained broccoli and cook gently until tender-crisp.
This will take only a few minutes.
Season with pepper and lemon juice. Serve at once.