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.