Recipe courtesy of Dave Lieberman
20 min
10 min
10 min
2 to 4 servings


  • 2 heads broccoli, trimmed into florets and steamed for 4 to 5 minutes
Sweet Spicy and Tangy:
  • 2 tablespoons sherry vinegar
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon red chili flakes
  • 1/4 cup extra-virgin olive oil
  • 2 large cloves garlic, thinly sliced
  • 4 to 5 long strips lemon peel
  • 1 teaspoon salt 
Hot Lemon Garlic Oil:
  • 1/4 cup olive oil
  • 2 cloves garlic, smashed and thinly sliced
  • 2 long, wide strips lemon peel
  • 1 lemon, juiced
  • Salt and about 10 grinds freshly ground pepper


Sweet Spicy and Tangy:

Divide the cooked broccoli into 2 serving bowls.

In a small bowl, whisk together the vinegar, brown sugar, and chili flakes until the sugar has dissolved. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the garlic and lemon peel and cook briefly until beginning to turn golden brown, about 1 1/2 to 2 minutes. Add the vinegar mixture and salt and simmer 2 minutes longer.

Pour dressing over half the broccoli florets and serve immediately.

Hot Lemon Garlic Oil:

Heat the olive oil, garlic, and lemon peel over medium heat and let sizzle gently for a few minutes until garlic is lightly browned. Add lemon juice, salt, and pepper and heat for another minute. Pour dressing over half the broccoli florets and serve immediately.

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