I really do like broccoli
I really do like broccoli. My husband as well. Any time I ask him what kind of green side he wants, its usually broccoli. I have to say, it is one of my favorite vegetables.
There are days that my body craves something green. I don’t even have to think of what I should make. Broccoli.
There have been a few occasions that we didn’t have any more broccoli. And I had to settle for another green veg in the fridge. I might develop an attitude at not having broccoli. Talk about PMS. Aren’t we supposed to crave chocolate????
Now the kid on the other hand will not eat broccoli, at all. I did not fuss over his dislike because even at 5 my son would ask for spinach, asparagus, zucchini and salad.
There was one time when he was very young, 4 or 5, he would not eat for my mother. Her famous way to get my sister and myself to eat broccoli growing up was to smother it in that cheese sauce that came in a glass jar. Microwave that stuff and pour. So she was convinced that was how to get my son to eat her broccoli.
I come into the house one evening from BBQing some steaks in our yard. I place the dish on the table, and try to intervene with the yelling grandma to “eat your veggies” and the crying child. “But why can’t I just have spinach.” She gets a forkful in his mouth, and what happens?? No, he did not have a change of heart and love the broccoli. My son projectile vomited across the ENTIRE dinner table, directly into the dish of steaks fresh off of the BBQ. We had pizza as dinner that night.
Broccoli might be my favorite green veggie, but it does not have to be yours. Remember, as long as we eat the rainbow every day, that is the best way to get all the nutrients we need to stay healthy and strong.
- 1 head broccoli, about 1lb
- 2 large garlic cloves, finely chopped
- 4 Tbsp olive oil
- 1 tsp salt
Wash your broccoli. Cut into florets.
Add 2 Tbsp olive oil to heavy bottom pan, like cast iron. Then layer broccoli, garlic, season with salt, then drizzle 2 Tbsp olive oil over top of broccoli.
Cook covered on med-high for 6-8 minutes.
Stir, making sure to coat every piece of broccoli with oil. Cover, cook another 5 minutes.
Remove lid, stir and cook 2-3 minutes more, making sure your garlic is fragrant.
I have seen lots of fancy vegetable recipes where you need to blanch and shock the broccoli cooking on the stove top. I feel that using the lid to create steam in the pan saves a step, and creates a delicious browning on the edges of the broccoli that you would not otherwise get.
Do you crave any specific food? Do you notice a pattern to it?
I would love to hear your food cravings!
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