Broccoliby An Organic Conversation | March 19th, 2012
For many of us, the childhood reminder to “eat your broccoli” left us with a strong preference against this dinnertime staple. To be fair, the common experience of broccoli often comes down to either an overcooked side dish (think army green and mushy) or undercooked on a raw vegetable platter (think dry and crumbly).
Now you’re an adult, though, and you’re reading a recipe blog, so improper cooking can no longer be your excuse for avoiding this powerhouse vegetable. And why would you want to when new research is backing up broccoli and other cruciferous vegetables’ anti-cancer benefits?
Try it my favorite way, by blanching it quickly and then popping it into a 350 degree oven to crisp up the florets. Then see if the child inside has changed his or her mind about finishing your broccoli before dessert.
Preheat oven to 350 degrees.
Bring a large pot of salted water to a rapid boil.
Add the broccoli and boil until the color is bright and vibrant and the stems tender but still slightly crisp to the bite, about 2 minutes.
Drain the broccoli well and toss with a little extra virgin olive oil and sea salt to taste.
Transfer to a baking sheet and place in the oven until the florets reach your desired crispiness, about 7 to 10 minutes.
Enjoy immediately or spice it up with any of the following:
- Minced garlic
- Freshly grated ginger
- A dash of red chili flakes
- A sprinkle of nutritional yeast