Broccoli, lightly steamed in water and olive oil with garlic and red pepper flakes. Toss with a bit of cooked penne or rigatoni for a nice light meal and finish with a sprinkle with freshly grated Parmigiano-Reggiano cheese.
Dr. Weil's Steamed Broccoli
I love fresh broccoli, and the less you mess with it the better, far as I'm concerned, well... unless we're talking about batter-dipped and fried, which is an occasional, fun appetizer, not a side dish, y'all.
Of course I enjoy it in a casserole, or a salad, but most times I eat my broccoli lightly steamed, and this is the method, slightly adapted from one of Dr. Weil's older books Optimum Health, that's been my favorite way to eat broccoli since I discovered it. I thought it was about time that I shared it with the rest of you broccoli lovers out there!
Still light and even, yes healthy, but with a little more punch than plain steamed broccoli, it's very good all on it's own, but especially delicious when tossed with a penne pasta and freshly grated Parmesan cheese, for a light meal.
Here's how to make it.
Trim the broccoli, peel off rough outer skin where needed and chop into bite sized pieces.
In a large saucepan, add the water, olive oil and red pepper flakes.
Add garlic and bring to a boil.
Add the broccoli, cover and steam over medium for about 5 minutes or until fork tender.
Sprinkle with freshly grated Parmigiano-Reggiano cheese before serving.
Although this is excellent on its own, stir in a little cooked pasta for more of a main dish meal. Taste, adding salt and pepper only as needed.
For more of my favorite veggies and side dishes, visit my page on Pinterest!
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