Lemony Baby Broccoli with Goat Cheese

We've got tons of great fresh organic food in San Francisco. I'm not sure I will fully appreciate it until summer goes and the farmer's markets stay open. What we lack in change of season, we make up for in year round fresh produce!

We've been to the market a few times recently down at Fort Mason on the Bay and have loaded up on leafy greens, peppers and fresh, local meats.

Lemony Baby Broccoli with Goat Cheese
makes 3-4 sides

1 large bunch baby broccoli or broccolini
2 cloves garlic
1/2 lemon (juice + 1 tbsp zest)
1 tsp crushed red pepper flakes
1 tbsp olive oil
salt and pepper
1/4 cup goat cheese (crumbled)

Heat olive oil in a large saute pan heated over medium heat. Add garlic and let cook for 2 minutes.

Add whole baby broccoli pieces to saute pan and add crushed red pepper flakes, salt and pepper, and squeeze lemon. Save some of the lemon juice to add to the dish before serving.

Let baby broccoli saute for about 10 minutes. It should still be slightly crisp and not completely limp.

Remove from heat and transfer to a cutting board. Chop up into bite size pieces. Add to a serving bowl and squeeze remaining lemon over broccoli. Add lemon zest and goat cheese. Stir to mix and serve!