2 c. fresh broccoli florets
2 c. fresh broccoli stalks, leaves removed & discarded, & ends trimmed
1/4 tsp. salt, or to taste1/8 tsp. ground black pepper, or to taste3/4 - 1 c. (or more) low-sodium chicken (or vegetable) broth1 1/2 Tbsp. fresh Tuscan Blue rosemary leaves, very finely minced1 Tbsp. fresh thyme leaves, very finely minced1/2 Tbsp. fresh oregano leaves, very finely minced1 Tbsp. fresh mint, very finely minced1 Tbsp. fresh Italian flat-leaf parsley, very finely minced1/2 Tbsp. fresh marjoram leaves, very finely minced
1/4 c. scallions (about 3 large scallions)1/2 -1 Tbsp. freshly squeezed lemon juice, or to taste (optional)
Directions: In a large (12-13") sauté pan, heat olive oil on low heat & add shallots, garlic, & bay leaf, sautéing until tender, about 5 minutes. Next, add broccoli florets & stalks, season with salt & pepper, & deglaze with chicken/vegetable broth, adding 1/4 c. at a time, (allowing each addition to be fully absorbed before adding the next). Add all fresh herbs & cook for about 10 minutes, or until liquid has been reduced to a thin layer on the bottom of the pan. Add scallions in the final minute of cooking. When finished, broccoli should still retain its color & also some of its crunch. (In other words, the consistency of the finished product will be similar to that of lightly steamed broccoli, i.e., not too hard but definitely not soft or mushy either! :) ) Remove from heat, discard bay leaf, & stir in lemon juice, if using, & mix well to combine. Serve & enjoy!
Yield: 3-4 servings.
Chef's Notes: I personally prefer to make this recipe using chicken broth, although I've listed the vegetable broth option for those who are vegetarian, vegan, or have other dietary restrictions. For a little kick, add a dash (i.e., 1/8 tsp.) of dried red chili pepper flakes to the broccoli at the same time you add the fresh herbs.