With the addition of freshly squeezed orange juice added to a quick garlicky tomato sauce, the flavors of a simple and hearty bunch of sautéed broccoli can be brightened. This preparation would work well with a variety of vegetables.
Slideshow:More Broccoli Recipes
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large garlic cloves, thinly sliced
One 14-ounce can crushed tomatoes
1/2 cup freshly squeezed orange juice plus zest from 1 orange
Heat a large skillet over medium-heat; add the olive oil and then stir in the garlic. Cook for 1 minute until soft and lightly browned.
Add the crushed tomatoes, orange juice, chili flakes and salt to the pan and bring to a boil, about 3 minutes. Lower the heat to a simmer and add the broccolini spears, cook until tender and bright green, stirring occasionally, about 5 minutes. Remove from the heat and stir in the orange zest, parmesan, and season with salt and pepper to taste. Sprinkle with toasted pine nuts and drizzle lightly with olive oil before serving.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.