Greeks love steamed or boiled vegetables like broccoli, courgettes etc. served in very very simple ways. Not for us the complicated sauces or salads with countless ingredients.
Instead, more often than not, we just dress our vegetables with olive oil and freshly queezed lemon juice and salt to taste.
So, I feel a bit like I’m cheating, it’s this easy, but here goes the recipe.
If you decide you’d rather steam the broccoli and don’t have a steamer, just add less water so broccoli is around an inch deep in water (around 3 centimetres) and when the water starts boiling lower the heat, let the water simmer, and cover with a lid, letting some of the steam escape. Make sure you don’t run out of water by adding a little bit halfway through, that is after 10 minutes or so.
This makes for a great side dish/salad for our meatballs with potatoes in the oven.
Try out this serving suggestion for brocolli but don’t stop here, you can serve cauliflower, carrots potatoes the same way.