Broccoli with Roasted Peppers

This is a clean, oil-free broccoli side dish that proves you don’t need butter to make a green vegetable taste great. The technique borrows from Italian home cooking: steam the broccoli first, then warm it briefly with garlic and roasted red peppers in a splash of water for a quick saute that keeps everything bright and crisp.

Using water in place of oil might sound strange, but it works. The water deglazes the pan, lifts the garlic flavor, and lets the natural sweetness of the roasted peppers carry the dish without weighing it down. Add olive oil at the end if you want, but try it without first.

Fresh marjoram is the herb to seek out. It is sweeter and more delicate than oregano, with a faint pine-citrus note that pairs beautifully with both broccoli and roasted pepper. Dried works in a pinch but cut the amount in half.

Serve warm with a lemon wedge on the side. The acid cuts the slight bitterness of the broccoli stems and makes the whole plate feel bright and finished.

Pro Tips

• Don’t overcook the broccoli. Steam just until the stems give to a knife tip but still hold their bite. Mushy broccoli ruins the dish.
• Peel the broccoli stems before slicing. The tough outer layer is woody but the inside is tender and sweet, almost asparagus-like.
• Use jarred roasted peppers if you don’t want to roast your own. Drain well to avoid watery results.

Variations

• Toss in a handful of toasted pine nuts or sliced almonds for crunch.
• Add a pinch of red pepper flakes with the garlic for a spicy variation.
• Top with shaved Parmesan or crumbled feta for a more substantial side.