Three-Pepper Lemon Broccoli

• 4 heads Broccoli
• 2 whole Shallots
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1/2 cups White Wine
• 1/4 cups Freshly Squeezed Lemon Juice
• 1 teaspoon Sea Or Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper, Or To Taste
• 1/2 teaspoons Freshly-ground White Pepper, Or To Taste
• 1/4 teaspoons Red Pepper Flakes (or To Taste)

1. Chop up the broccoli into bite-sized florets and set aside. Dice or mince the shallot.
2. In a medium to large frying pan over medium heat, melt the butter together with the olive oil and saute the shallot until translucent, 1-2 minutes. Before it starts to brown, pour in the white wine to de-glaze. Add the broccoli florets and continue to saute another 5-7 minutes, stirring occasionally. Add in the juice of one lemon (1/4 cup), and salt, black, white, and red peppers to taste. Give it a stir, then cover the pan and allow it to steam until the broccoli reaches your preferred consistency.
3. *Tip: If you leave it covered off of the heat, it can survive for quite a while as you finish up other dishes.

broccoli, shallots, olive oil, butter, white wine, ubc, salt, freshly ground black pepper, freshlyground white pepper, ubc

Taken from tastykitchen.com/recipes/sidedishes/three-pepper-lemon-broccoli/ (may not work)