Ingredients
- 1 head broccoli, cut into florets (save those stems for soup!)
- 1 navel orange, rind removed and reserved
- Salt
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 2 shallots, thinly sliced
- 1 orange, juiced
- Pepper
Directions
Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli, remove rind and transfer to a platter or bowl. Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli with salt and pepper, to your taste.
