lemon & chili baby broccoli
This is a fave side of mine that goes with anything you're eating for dinner!
Servings 2 small
Ingredients
- 1 bunch of baby broccoli (about 10 stalks)
- 1 tablespoon coconut oil
- ⅛ C finely chopped shallot
- 2 garlic cloves, minced
- 1 teaspoon chili flakes
- 1 teaspoon lemon zest
- ½ a lemon, juiced
- ¼ teaspoon sea salt
- ground black pepper, to taste
- drizzle of olive oil (optional)
tartar sauce
- ¼ C vegan mayonnaise
- ⅛ C tangy relish or finely chopped pickles
- ground black pepper, to taste
Instructions
- In a pan heated to medium, sauté the shallots, garlic, and chili flakes in cocount oil until softened. Add in the baby broccoli, leaving stems on, and cook for 2 minutes.
- Add sea salt, lemon zest, and juice and cook for another 3 to 4 minutes until the broccoli is cooked through but still remains crisp and bright green. Finish with ground black pepper and a drizzle of olive oil.
- If you're serving this with the Gardein fishless filets, as pictured, you can make a quick tartar sauce. Stir together the ingredients a small bowl until well combined.
