- 1/4 cup butter, divided
- 1 cup chopped shallots, divided (though shallots add a wonderful unique flavor, the red onions are a nice substitute)
- 3 teaspoons grated lemon peel, divided
- 1 1/2 pounds broccoli crowns, cut into florets
- 1/4 cup water
Melt 1/4 cup butter with shallots or onions and 1 1/2 teaspoons lemon peel in very large skillet over medium-high heat. Sauté 2 minutes. Mix in broccoli and 1/4 cup water. Cover; cook until broccoli is crisp-tender and water evaporates, about 4 minutes. Add remaining lemon peel, season with salt and pepper, serve.