Broccoli Piccata

Drescription

This broccoli piccata offers a flavorful twist on the classic Italian dish, traditionally made with chicken. Broccoli is the star ingredient, and not only is it delicious, but it also offers fiber and anti-inflammatory benefits. It’s the perfect side dish to accompany anything from roast chicken to fish.

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 4 tablespoons rinsed capers, patted dry and divided
• 6 cups broccoli florets (24 ounces)
• 1½ tablespoons water
• 2 tablespoons unsalted butter
• ¼ teaspoon salt
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice

Directions

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 tablespoon capers; cook, stirring constantly, until just starting to burst and turn golden brown, about 1 minute. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Reserve the oil in the skillet.
2. Add 2 tablespoons oil to the reserved oil in the skillet; heat over medium-high heat. Add 6 cups broccoli; cook, stirring occasionally, until bright green and starting to brown in spots, 3 to 4 minutes. Add 1½ tablespoons water; cover and cook, undisturbed, until the broccoli is crisp-tender, about 2 minutes. Remove the lid and reduce heat to low. Add 2 tablespoons butter and the remaining 3 tablespoons capers; cook, tossing constantly, until the butter has melted. Remove from heat; add ¼ teaspoon salt and 2 tablespoons lemon juice and toss to coat. Transfer to a platter. Drizzle with the remaining 1 tablespoon oil and sprinkle with the fried capers and 1 teaspoon lemon zest.