Blanched and Sautéed Broccoli with Oregano

1 bunch Broccoli*, cut into florets
2 Tbsp Olive Oil
1 small Onion, chopped
3 cloves Garlic (or 2 or 3 Garlic Scapes), chopped
1 Tbsp fresh Oragano leaves, chopped fine
1 Tbsp fresh Lemon Juice

1. Bring 2 cups Water and 2 tsp Salt to a boil. Add Broccoli and lower the heat. Simmer until broccoli head is just tender in the middle, 3 - 5 minutes. Drain, reserving 1 cup of the cooking liquid.

2. Heat 1 Tbsp Olive Oil in a large sauté pan on medium. When oil shimmers, add Onion. Cook, stirring often, until onion begins to brown, 5 - 6 minutes. Stir in Garlic and cook another minute.

3. Add Broccoli, stir to coat with the onion and garlic, and Sauté 3 - 4 minutes.

4. Pour in the cup of reserved cooking liquid and add the Oregano and Lemon Juice. Simmer 5 - 10 minutes, until broccoli is very tender. Salt and pepper to taste.

Serves 2 - 4 Prep time 15 minutes Total 30 minutes.

* Pre-soak new broccoli in salted water for 1/2 hour, then rinse in fresh cold water and store in a closed container in your vegetable crisper for up to a week. Broccoli contains some 3% protein and is one of the richest vegetable sources of calcium, iron and magnesium. Broccoli is very rich in vitamins A and C.