Broccoli with Preserved Lemon Yogurt

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 large or two small bunches broccoli (about 1 pound)

1/4 cup olive oil

Kosher salt and freshly ground black pepper

2/3 cup whole-milk Greek yogurt

1/3 cup buttermilk

1/4 cup chopped preserved lemon, plus 2 tablespoons of the brine (see Cook's Note)

1 tablespoon finely chopped fresh mint, plus mint leaves for serving

1/4 cup chopped roasted cashews

2 teaspoons poppy seeds


  1. Hold the broccoli from the stalk at an angle, with the head touching the cutting board. Cut the broccoli into large florets, keeping as much of the stalk on the florets as possible.
  2. Heat the olive oil in a 12-inch skillet over medium heat until hot. Add the broccoli to the pan in an even layer and cook, without disturbing, until the broccoli begins to brown, 6 to 8 minutes. Flip the florets and repeat the cooking on the other side, for 6 to 8 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. While the broccoli cooks, make the sauce: Whisk together the yogurt, buttermilk, preserved lemon, brine, mint, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
  4. To serve, smear half of the sauce onto a serving platter. Place the broccoli on top and then drizzle with the remaining sauce. Sprinkle with the cashews, poppy seeds and a few mint leaves. 

Cook’s Note

Buy preserved lemons packed in brine rather than oil. If you can’t find preserved lemons, substitute the zest and juice of 1 lemon then double the amount of salt for the sauce.

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