Broccoli on the side

Broccoli

Broccoli delish.

I’m a big fan of Broccoli, not because I’ve always been a Broccoli fanatic…in fact I used to hate the stuff because I just didn’t like the taste…but because I’ve found a way to prepare it that I actually love the darn stuff that has changed drastically.

Added to that I’ve discovered that it is ridiculously healthy, and so easy…well, it just deserve a spot or two in this cooking blog. Forget simple steaming, or cooking…seriously, there is a reason why kids usually hate broccoli, guys. Get out your frying pan and give this a whirl. Should take you about fifteen to twenty minutes and if you’re feeling lazy you can just eat it as the main course and leave out the rest. Hah

Usually I serve this on the side of a pasta fungi or baked potatoes, though, but it’ll do fine with another veggie side dish with some rice, or other staple food of choice.

Tender Broccoli

2-3 persons

Broccoli: (preferably fresh, frozen optional) 1-2 trunks (700gr). Small. Similar to the picture.

Onion:  1 mid-size. Chopped.

Leek: (optional) 3-4 inches. Chopped.

Butter: 1 tablesp. (Olive oil, margarine or coconut butter will work, too)

Cream (or milk): 1/3 mug (150 ml)

Basil: 2 big tablesp. Chopped.

Parsley: 1 big tablesp. Chopped.

Salt: 1-2 teasp. To taste.

Sugar: 1 teasp. (honey if you don’t like sugar)

Pepper: 1 pinch (1 knife point).

Heat your butter or oil in a wok or skillet. Toss in the broccoli, keep the fire medium to high, stir occasionally. Add the onion and leek, your herbs and salt and sugar. The broccoli should become a brighter green within just a few minutes. Once they’re shiny and green, turn the heat a little lower. Keep stirring. Add the cream or milk and keep baking until the liquid is almost completely gone. Your Broccoli should be slightly beyond al dente and delicious with your main dish. Enjoy.