Chili Lemon Broccoli

Grilled or Sautéed - chefs choice

I really love broccoli. I could snack on cold blanched broccoli, all the time. It’s a food that probably kept me alive and functioning in my prep kitchen days. A quick trip to the walk in cooler, a handful of blanched broccoli and boom a few more hours of work. I’ll be the first to say, it wasn’t a healthy lifestyle but at least I was eating a vegetable. This recipe is super quick and great as a side dish to almost any protein or hearty salad.

Chili Lemon Broccoli 

yield: 2 servings 

prep time : 20 minutes

1 large Head of Broccoli, cut into florets 
¼ cup Lemon
Zest of 1 Lemon
2 Tbsp Olive Oil 
1 Tbsp Real Maple Syrup
½ Tbsp Sambal Olek or Chili Sauce 
1 small Clove Garlic, minced
½ tsp Kosher Salt 
2 Tbsp Mayo 
Fresh Cracked Pepper

I grilled my broccoli to finish it but this can also be done in a hot pan on the stove. If you plan to grill it heat the grill to medium high while you prep the ingredients. 

Bring a pot of salted water to a boil. Blanch broccoli florets for 4 minutes. Drain into a colander and cool under cold water. It should be about halfway cooked but still pretty crunchy. Drain very well, even drying with a towel if you need to. 

Whisk together lemon juice, zest, olive oil, maple syrup, sambal olek, minced garlic, salt and pepper. 

Put 1 ½ teaspoons out of the marinade into a bowl and whisk it with the mayo. Set this topping aside. 

Pour the remaining marinade over the broccoli and toss to coat. Drain off any excess liquid before the next cooking step. 

If you are searing the broccoli on the stove, heat a pan over medium high heat. Add a splash of oil and cook for 4-5 minutes, allowing the broccoli to get some color on it. 

If you are grilling, do the same and allow the broccoli to char a bit. 

Plate and top with chili lemon mayo.