“Ya gotta try!” says a country, breathless, passionate Dolly Parton. A quote that has become standard in conversations in both seriousness (We ❤ Dolly) and in hilarity with some of my fellow Appalachian friends!
So I say it now in response to last night’s main course…”ya gotta try!” And try and try again.
I’ll sit on this recipe for awhile and do a little research before attempting it again. Last night I made a Curried Lentil Walnut and Spinach patty with a chimichuri sauce. My husband thought it was delicious, which the flavor really was spot on. But, the patty texture didn’t quite reach my goal. I try to use only Whole Foods, so any processed flour or bread crumbs as a thickener is out. I think quinoa would have worked a lot better than the organic chickpea flour I used. Anyway back to the drawing board on the patties.
Sweet potatoes are always outstanding but the winner of last night’s dinner was the broccoli!!
Without further ado, here is how I cook broccoli now and forever and you should consider doing the same:
Broccoli A La Darby-Olene
– head of broccoli, florets simply halved
– 1/2 fresh lemon
– 1 to 2 tbsp vegan butter
– small handful of pine nuts
– sea salt and fresh ground pepper
Heat a large pan on the stove on medium-high. You are going to sear it.
Toss in the butter and spread it around. Then throw in your broccoli!
You’re going to keep it moving because you don’t want it to burn but you do want it to get a little bit seared.
As it’s starting to sweat, squeeze your lemon, grind some salt and pepper and toss in a small handful of pine nuts. This should produce a nice, hot steam of lemony goodness.
Cook the broccoli until it’s bright green and slightly tender. You want it to keep its delicious crunch! Grab a fork or some chopsticks or use your fingers, but you’ll want a bigger plate for sure!