From Andre Weil's "8 Weeks to Optimum Health". Am not promoting him - and note that he has some critics. But, sometime in the last century, I found this book interesting. He promoted broccoli and it's nutritional benefits, and bemoaned the horrible ways it was often prepared. Here's a favourite recipe - simple, fast. Once the broccoli is prepped, this cooks in 5 minutes and should be served right away - so this is 'à la minute'.

1 large bunch broccoli

Separate the head of the broccoli into large bite-sized pieces, each with some of the stem still attached. The main stem is used, not discarded. Trim the bottom and peel it to beneath the fibrous layer. Cut what remains into chunks that are not too large. It will take them slightly longer to cook than the florets, so don't make these chunks too large.

1/4 cup cold water
1 TB extra-virgin olive oil
salt to taste (can always add more at the end, but can't take it out if over-seasoned...)
several cloves garlic, chopped or thinly sliced
red pepper flakes to taste (one pinch or more) ~ that's the "flavour twist"

Rinse broccoli in cold water, drain and place in an appropriately sized frypan or shallow sauce pan with 1/4 cup cold water, the olive oil, pinch salt, garlic and red pepper flakes.

Bring to a boil covered tightly and let steam until the broccoli is bright green and very crunchy tender, no more than 5 minutes. (Don't lift lid and peek.) Remove with slotted spoon and serve at once. Adjust salt / seasoning. Sprinkle with Parmesan if desired.



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