Wednesday, June 7, 2017

Veggie of the Month: Broccoli

Some Facts about broccoli:
  • If orange juice isn’t your thing broccoli may be the vegetable for you, with the same amount of vitamin C in one cup of chopped broccoli as in an orange
  • Broccoli was originally brought to the US from Italy by Thomas Jefferson
  • Broccoli is great for your bones as it is a great source of calcium and also vitamin K which helps your body absorb calcium 


Caramelized Broccoli with Garlic from This is a great recipe for people not so fond of broccoli because it plays on the vegetable’s sweetness.

3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice

In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.