Eosinophilic Esophagitis Friendly Steamed Broccoli with Lemon & Garlic
Total time12 min
Prep time5 min
Cook time7 min
4.9(27)
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into florets
- 2 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 2 tbsp fresh lemon juice (about 1 lemon)
- ½ tsp lemon zest
- ¼ tsp fine sea salt, or to taste
- ¼ tsp ground turmeric
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Fill a large pot with about 1 inch of water and bring to a boil over high heat. Set a steamer basket or colander insert over the boiling water, making sure the water does not touch the bottom of the basket.
- 2
Add the broccoli florets to the steamer basket, cover with the lid, and steam for 5–7 minutes, until the florets are bright green and a fork slides into the thickest stem with just slight resistance.
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