1 large bunch broccoli, separated into spears
½ cup water
1 tablespoon plus 1 teaspoon olive oil
5 cloves garlic, minced
¼ teaspoon red pepper flakes
1½ teaspoons grated lemon zest
¾ teaspoon sea salt
2 cups shredded arugula
2 tablespoons fresh lemon juice
1. Trim off the tough bottoms of the spears. Peel the stalks. Very coarsely chop the stalks and the florets.
2. In a large skillet, heat the water and oil over low heat. Add the garlic and red pepper flakes, and cook, stirring occasionally, until the garlic is tender, about 2 minutes.
3. Add the broccoli, lemon zest, and salt, and cook, stirring frequently, until the broccoli is tender, but not mushy, about 3-4 minutes.
4. Stir in the arugula and lemon juice, and cook for 1 minute so the arugula wilts. Remove from the heat immediately and serve warm. Sometimes I fold the arugula in after cooking the broccoli and leave it raw. The heat from the broccoli will naturally soften the arugula.
Makes 4 servings