Broccoli with Lemon, Garlic and Almonds
I am guilty of appreciated broccoli in only two ways in the past: smothered in ranch dip or buried in a Thanksgiving casserole. It’s never had the same star quality as mashed potatoes. But when you treat it respectfully, with a quick sear in a cast iron skillet, a whisper of lemon zest and toasted almonds, the flavor profile goes from yawn to yowza. And it might make you rethink your life choices — like why you were ever okay with serving soggy little trees that you tried to feed the dog under the table.
Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, I’m your people. start here
Ingredients
(see printable recipe card down below)
SERVINGS: 6 | Start to finish:
3 tbsp (45 ml) coconut oil or avocado oil, separated (see directions)
4 garlic cloves, thinly sliced
½ cup (37 g) chopped unsalted almonds
2 tbsp (12 g) grated lemon zest
3 tbsp (45 ml) lemon juice
¼ tsp (0.5 g) smoked paprika or chipotle chili powder
Salt and pepper to taste
2 lbs (900 g) broccoli florets, thawed if frozen
1½ tsp (1.5 g) dried mint
OPTIONAL SWAPS:
swap olive oil for coconut oil or avocado oil
How to Make This
In a 10-inch skillet (I use cast-iron) over medium heat, add 1 tbs (15 ml) of the oil, garlic and almonds. Cook, stirring often, until garlic is golden, about 2 minutes. Scrape the mixture into a large bowl then stir in lemon zest and juice, paprika and a pinch each of salt and pepper. Set aside while you cook the broccoli.
In the same skillet, add the remaining 2 tablespoons (30 ml) oil and heat for 2 minutes. Add the broccoli, cover and cook for 4 minutes. Remove the lid and cook until the broccoli is browned in spots and tender-crisp, about another 4 mintues.
Transfer broccoli to the large bowl with the mixture, add the mint and toss to combine. Taste for seasoning and add more salt, pepper or lemon juice, if needed. Serve warm.
Real Talk About Broccoli
Broccoli is one of the strongest insulin resistant (IR) and hormone-friendly vegetables along with Brussels sprouts and collard greens. It’s cruciferous (vegetables with 4 petaled flowers resembling a cross), high in fiber, high in sulforaphane, and directly supportive of estrogen clearance through the liver making it a healthy choice for any woman in perimenopause.
Before You Go
This recipe came out of the same place where I write the rest of this blog: in a vintage RV parked in the woods next to a river, where I write about rebel wellness, fierce confidence, simple living and hormone friendly meals for women over 40 in perimenopause and menopause. If you’re interested to learn more about these topics, read my story or start here .
If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.
Melissa
This recipe was adapted from Milk Street 365
Broccoli with Lemon, Garlic and Almonds
A bright, garlicky broccoli dish with lemon, almonds, and a dash of spice if you’re feeling wild. Easy, budget-friendly, and midweek burnout–approved.
Ingredients
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 2 tablespoons grated lemon zest plus 3 tablespoons lemon juice
- 1/4 teaspoon smoked paprika, optional
- 1/4 cup chopped almonds
- salt and pepper
- 1.5 pounds chopped broccoli florets thawed, if frozen
- 1/2 teaspoon dried mint, optional
Instructions
- In a 10-inch skillet (I use cast-iron) over medium heat, add oil and garlic. Stir until garlic is golden, about 2 minutes. Scrape mixture into a large bowl then stir in lemon zest and juice, paprika and almonds and a pinch each of salt and pepper. Set aside while you cook the broccoli.
- In the same skillet, add the broccoli with 1/2 cup water, cover and bring to a simmer over medium-high heat. Cook until broccoli is tender, about 8 minutes or until tender-crisp.
- With a slotted spoon, transfer broccoli to the large bowl, add the mint (if using) and toss to combine. Taste for seasoning and add more salt, pepper or lemon juice , if needed.
Notes
OPTIONAL SWAPS:
- swap olive oil for coconut oil or almond oil, or use what you have
- cook this on a sheet pan in the oven instead of a skillet
- swap broccoli for cauliflower or Brussels sprouts
Nutrition Info
Fat (g)
16 gFiber (g)
6 gProtein (g)
7 gNutrition info provided as a courtesy and basic guideline. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View disclaimer.
