I was recently exposed to this Ethiopian spice blend and just had to find a new way to use it. This spicy and robust blend of chilis, coriander, cumin, etc. just screams to be used. But I was stumped for a little bit on how to incorporate it into the ingredients and way I cook. Then I had that lightning strike epiphany… use it like a curry powder and kick up some vegetables. First up, broccoli.  And I was not disappointed!  The flavors enhance and deepen the sweetness of the sautéed broccoli and the lemon juice – used mainly to steam and soften the broccoli – brings another layer of flavor with its acidity. When paired with the Smoky Maple Sous Vide Salmon, all of it comes together. Give this dish a try or better yet, give the whole meal a try and be ready for a uniquely delicious experience in the comfort of your home. Go for it!

Heat a large sauté pan over Medium heat. Add the olive oil and butter. While the butter is melting, add the berbere and stir it to combine. Cook the spices for a minute, then add the broccoli. Toss the broccoli to coat with the spiced butter and oil mixture. Cook the broccoli by tossing it until it starts to brighten in color, then add the lemon juice. Cover and allow the broccoli to steam in the combined lemon juice and spices for 2 minutes (or until done to the desired softness). When cooked to the desired softness, remove to a plate and serve.

Enjoy!

Save