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Servings: 8


2 heads of broccoli

2 cups chicken stock

2 tbsp lemon juice

3 tbsp unsalted butter

1 tbsp chopped fresh parsley

1 tsp lemon zest


Cut broccoli into florets. Trim, peel and cut stems into 3/4-inch pieces. Wash thoroughly.

In medium saucepan, over high heat, bring chicken stock to a boil. Add broccoli and simmer, uncovered, until just tender. Remove broccoli and keep warm. Add lemon juice to saucepan, simmering until reduced to 1/4 cup. Whisk in butter, parsley, lemon zest, salt and pepper. Pour lemon glaze over broccoli and toss well.