Steamed Lemon-Ginger Broccoli
Serves 4
2 to 2-1/2 pounds organic broccoli, both floret and stalk
2 to 3 tablespoons minced gingerroot
1 shallot, minced
1 teaspoon Celtic sea salt
Juice of 1 organic lemon
Trim and discard end of broccoli stalk. Separate florets from the stalk. Using a chef’s knife, carefully remove woody parts from stalk; then, slice broccoli stalk thinly on the diagonal. Cut broccoli florets into small pieces.
Place all chopped broccoli in a large bowl. Fill bowl with filtered water. Wash broccoli well, drain in a colander, and set aside.
Bring 1 quart (4 cups) of water to a boil in a 5-quart stainless steel Dutch oven.
Place a collapsible stainless steel steamer in the Dutch oven.
Add broccoli. Reduce heat to medium-high. Cover and steam for apx. 3 minutes.
Remove cover. Stir broccoli to ensure even steaming. Reduce heat to medium-low. Cover and steam another 15 minutes, or until broccoli is soft and easily pierced with a knife.
Using a slotted spoon, transfer the broccoli from the steamer to a 2-quart (64 ounces) Apilco souffle bowl.
Add minced gingerroot, Celtic sea salt, shallot and lemon juice. Combine until mixed well. Cover until ready to serve. Ideally, serve warm.
