As of today, three things probably have occurred: (1) You have just about put the house in order after the holidays; (2) you have eaten the collards, black-eyed peas, and jowl or pork roast; and (3) you have made the annual weight loss resolution.
I can help you with the latter. Broccoli. Three and a half ounces of raw broccoli has only 32 calories. It is a great source of iron, calcium, vitamin A, riboflavin, is one of the best sources for vitamin C among the vegetables, and its bright green color on the plate is pretty. Broccoli also tastes good.
Broccoli is easy to prepare. Simply take a slice off the larger stem that may be tough and remove the leaves. If the stalks are long, cut them vertically down through the buds, and peel the stems if necessary. You may also cut the florets from the stems, as is usually done when the florets or buds are used raw in salads.
Cook broccoli three ways. The most nutritious is to steam. Do this by standing the stems in a deep pan and add water, about two inches or so. Bring the water to a boil, cover pan and cook about 10-15 minutes until tender. Open the cover occasionally to allow the steam to escape. This lets the broccoli keep its bright green color.
To boil the broccoli stems, lay them flat in a large skillet, cover with water and cook uncovered about five minutes. Add about 1/2 teaspoon salt, then continue cooking until stems are tender. Total time will be 10-15 minutes.
If you like sautéed dishes, try broccoli. Simply cut the buds/florets into small pieces and slice the stems. Put a small amount of olive oil in a skillet, add the stems and let them cook a bit then add the florets. You may prefer to boil the broccoli first, then cut and sauté it.
An easy and delicious way to serve the steamed or boiled broccoli is to dress it simply by sprinkling it with lemon juice or with three parts lemon juice and one part melted butter. You can also sprinkle it with parmesan cheese. Broccoli seems to be a good mix with almost all cheeses.
Another popular way to serve broccoli is with hollandaise sauce. Below are a couple more recipes you may like.
Broccoli is a pretty dish to serve for family or company. Use it as fresh as you can from your own garden, local farmer’s market or your supermarket – but do include the pretty and nutritious vegetable for anytime, or maybe this weekend for … Sunday Dinner.
Blender Hollandaise Sauce
3 egg yolks
2 tablespoons lemon juice
¼ teaspoon baking powder
¼ teaspoon cayenne pepper
½ cup hot, melted butter
Combine egg yolks, lemon juice, salt and cayenne in blender. Cover and switch blender on and off several times. Remove cover, switch blender to high speed and gradually add melted butter in a steady stream until just blended and thickened. Serve immediately. Makes 1 cup of sauce.
Broccoli and Cheese Custard
1 bunch broccoli (two or three stems, depending on size)
3 eggs
⅔ cup milk
1½ cups grated sharp cheddar cheese
Salt and pepper to taste
Remove leaves and cut away bottom of stalks if tough. Split stems from top to bottom so the stalks will cook as quickly as the florets. Cook uncovered in about an inch of water for about 10-15 minutes until barely tender.
Lift broccoli from water and place in a greased shallow casserole. Beat the eggs, then add to them the milk, cheese, salt and pepper, and pour the mixture over the broccoli.
Set the dish, uncovered, in a pan and add water so that it is about an inch deep. Bake at 350 degrees for 30 minutes or until firm. Serves 4.