Broccoli is a very nutritious vegetable.
Broccoli is a high source of vitamins A and C, as well as dietary fiber. As a cruciferous vegetable, along with cabbage, cauliflower and Brussels sprouts, broccoli contains compounds that may help protect against cancer. Broccoli grows well in the home garden in cooler weather. Harvest the heads when the buds are still tightly closed and cook as soon as possible after cutting to retain the most nutrients and flavor.
Instructions
1. Wash the broccoli. Make deep slashes on 4 sides of the broccoli stem with the tip of your knife, but don't cut all the way through. Cutting the stem this way helps it to cook faster.
2. Cut the broccoli into several large chunks and place them in a shallow pan. Add 1/4 inch of water to the pan. Cover with the lid.
3. Place the pan with broccoli and water on the stove and turn the burner to "Medium." Cook for approximately 3 minutes.
4. Check the broccoli by stabbing it with a fork. If it isn't tender enough, cook it for another 1 to 2 minutes, adding water to the bottom of the pot if necessary. You want enough water to create steam but not so much that the broccoli is boiling in it.
5. Remove the broccoli from the heat and drain off any remaining water. Top with a little butter and sprinkle on some salt and pepper to taste. Finish with a squirt of lemon juice or a sprinkle of Parmesan cheese.
Tags: