Side Dish / Vegan

Simple Sautéed Broccoli

I am a big fan of this veggie… Maybe because it brings back memories from my childhood, pretending to be a giant and eating trees. Maybe because I know how beneficial it is, full of vitamins, antioxidants and fiber. Probably because it is priced reasonably and super easy to cook. Definitely because it can be thrown on top of, mixed in with, or served as a side dish with SO MANY different meals.

Although I include broccoli into many different dishes, this way is one of my favorites. I always get complimented on this dish, and it is so easy… really.

Start with a head (or 2) of broccoli, depending how many people (or pets) you are making it for. Using a sharp knife, chop off the very bottom part of the stem because it is usually very tough and fibrous. If you want, you can save this for juicing.

Using a smaller knife or a veggie peeler, begin to cut away the tough, outer layer of the “trunk” along with any of the small branches until you see the lighter green, tender interior.
peeling stemSeparate the crown of the broccoli from the stem.

Slicing the stem in half, and then lengthwise a few times, usually leaves you with the perfect size pieces. A lot of people discard the stem, not aware that it is just as tender and tasty as the florets.

Cut into the crown lengthwise, using the small stems as guidelines. Personally, I like to leave it in bigger pieces, but feel free to chop it as small as you like.florets

Put all of your pieces into a pan with just enough water to cover the bottom of the pan. Cover, and turn the heat on high. Once the water begins to boil, let the broccoli cook for just a few minutes. You want it to be cooked through, but still bright green and crispy. Strain the water and top with a drizzle of olive oil, salt and pepper. That’s it!

Steaming the broccoli in water reduces the amount of oil used in the usual sautéing process, which cuts down on fat and calories.  Cooking the broccoli for just a few minutes still leaves it alive and tender, not mushy and puke green (like we all have witnessed once or twice in our lives).

This cooking method keeps  the broccoli great in the fridge for a few days, so feel free to cook up some extra.  Chop it up and throw it into a soup, mix it in with your omelet, or simply re-heat it over the stove.

Like always, there are optional toppings. I have used spirulina, hemp seeds, garlic salt, sesame seeds, nutritional yeast, fresh grated garlic, turmeric, red pepper flake, melted parmesan… you get the idea. But even without these extras, this freshly cooked broccoli is delicious!

If you prefer eating your broccoli raw, try out this raw broccoli dish that was featured on kriscarr.com.

As always, thanks for checking in… and keep eating those veggies!

with love and edible trees,

Amanda

 

 

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