• 15-20 broccoli heads
  • 1 tsp. Spaghettata or Puttanesca (Italian spices)
  • ¼ c. Meyer Lemon Olive Oil
  • New Zealand Natural Sea Salt, coarse


Steam the broccoli until half way cooked.  Drain and set aside until ready to cook again.  Warm olive oil in a large pan.  Add Italian spices to the pan and cook for 1 minute.  Toss in broccoli heads.  Continue cooking on medium heat until slightly browned.  Serve       Immediately or add a few tablespoons of water, cover the pan and continue cooking until the broccoli is cooked to desired tenderness.  Sprinkle with course sea salt before serving (if using Puttanesca, omit the salt).