Fragrant broccoli with oregano and lemon juice
4 servings
60 minutes
Fragrant broccoli with oregano and lemon juice is a light yet rich dish rooted in Jewish cuisine. It harmoniously combines the freshness of vegetables with the spicy notes of oregano highlighted by the brightness of lemon juice. Broccoli, with its delicate flavor, gains an appetizing texture through proper cooking: first lightly boiled and then stewed with onions, garlic, and aromatic spices. Lemon adds a pleasant tang to the dish while oregano complements it with an exquisite Mediterranean accent. This treat is perfect as a light side dish or a standalone meal, pairing wonderfully with fish, meat, and various grains. Serve warm and enjoy each refreshing, aromatic bite.
1
Wash the broccoli well and cut it into small florets.
- Broccoli cabbage: 1 head
2
Bring a pot of salted water to a boil. Add broccoli and cook on low heat for 3-5 minutes until tender outside, without losing color. Drain, reserving 1 cup of broth.
- Broccoli cabbage: 1 head
- Coarse salt: to taste
3
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add finely chopped onion and sauté until golden brown for 5-6 minutes, stirring. Then add minced garlic and sauté for another minute.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Garlic: 3 cloves
4
Add broccoli, stir and cook for 3-4 minutes. Then pour in the remaining broth, add oregano and lemon juice. Cook for 15 minutes until the broccoli is fully cooked. Season with salt and pepper.
- Broccoli cabbage: 1 head
- Fresh oregano leaves: 1 tablespoon
- Lemon juice: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste