Ingredients

2 heads broccoli, trimmed into florets and steamed for 4 to 5 minutes

Sweet Spicy and Tangy:
2 tablespoons sherry vinegar
1 tablespoon light brown sugar
1/2 teaspoon red chili flakes
1/4 cup extra-virgin olive oil
2 large cloves garlic, thinly sliced
4 to 5 long strips lemon peel
1 teaspoon salt

Instructions

Divide the cooked broccoli into 2 serving bowls.

In a small bowl, whisk together the vinegar, brown sugar, and chili flakes until the sugar has dissolved. Set
aside.

Heat the olive oil in a large skillet over medium heat. Add the garlic and lemon peel and cook briefly until
beginning to turn golden brown, about 1 1/2 to 2 minutes. Add the vinegar mixture and salt and simmer 2
minutes longer.

Pour dressing over half the broccoli florets and serve immediately. Hot Lemon Garlic Oil:
1/4 cup olive oil
2 cloves garlic, smashed and thinly sliced
2 long, wide strips lemon peel
1 lemon, juiced
Salt and about 10 grinds freshly ground pepper Heat the olive oil, garlic, and lemon peel over
medium heat and let sizzle gently for a few minutes until garlic is lightly browned. Add lemon juice, salt,
and pepper and heat for another minute. Pour dressing over half the broccoli florets and serve
immediately.