Bellaverde (sweet stem broccoli)
- 1 bunch of bellaverde (sweet stem broccoli)
- 2 tbsp unsalted butter
- ½ lemon, zested
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- ¼ tsp freshly ground black pepper
Blanch the bellaverde in a large pot of salted boiling water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
Melt butter in a large sauté pan. Add the lemon zest and garlic and stir.
Drain the bellaverde and add it to the garlic mixture and heat for 2 minutes.
Add the lemon juice, half teaspoon of salt and pepper, toss well before serving.