Blanching broccoli florets before charring ensures the broccoli's tender all the way through, helping it crisp up quickly in a very hot pan. Firing up the grill? Cook the blanched broccoli in a grill basket over medium-high heat instead.

Source: EatingWell Magazine, January/February 2020


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Set a bowl of ice water by the stove. Bring a large pot of water to a boil; add broccoli and cook until bright green and almost tender, about 1 minute. Using a slotted spoon, transfer the broccoli to the ice water. Drain and pat dry.

  • Grate 1 teaspoon zest from lemon, then cut it in half. Heat a grill pan over medium-high heat. Add the lemon halves, cut-side down, and cook until lightly charred, about 4 minutes. Transfer to a plate. Add the broccoli to the pan and cook, stirring once, until lightly charred, about 5 minutes. Transfer to a medium bowl; toss with oil, 1/4 teaspoon salt and pepper.

  • Juice 1 lemon half into a small bowl. Stir in the zest, yogurt, cumin, paprika and the remaining 1/4 teaspoon salt. Serve the broccoli with the yogurt sauce and the remaining lemon.

Nutrition Facts

1 cup broccoli and 3 Tbsp. sauce
115 calories; protein 7.9g; carbohydrates 10.5g; dietary fiber 3.9g; sugars 3.5g; fat 6.4g; saturated fat 1.7g; cholesterol 6.2mg; vitamin a iu 3353.6IU; vitamin c 120.1mg; folate 80.1mcg; calcium 118.4mg; iron 1.3mg; magnesium 35.9mg; potassium 461.1mg; sodium 337.6mg.