Broccoli is a one of my favorite go to superfoods. It complements meat, fish and poultry, it tastes great, and it is packed with nutrition. I knew green florets were loaded with fiber and vitamins A and C, but for the longest time I didn’t know it is also rich in potassium. Fresh spinach is, too. I didn’t learn that until recently when I stumbled across a magazine article that touted its health benefits.
Another great thing about broccoli is its incredible versatility. I enjoy it raw, with or without dip, and with or without salad dressing. I put it in smoothies, casseroles and soups. In fact, one of my favorite soups, cream of broccoli cheese soup is a must have, especially when the temperature drops below freezing, snow is covering everything like blanket outside and its warm and toasty inside.
I don’t have a favorite way to prepare broccoli. I like it any and every way it is cooked. I steam, roast, and grill bunches at a time. Friends and family get a kick out of grilled broccoli the first time they try it. They never consider grilling it, until they try it. There is something about the smokey flavor that is appealing and appetizing when served with grilled fish or grilled chicken.
Sometimes I stir fry fresh broccoli florets with beef, jasmine rice, onions, and mushrooms. Other times, especially during the holiday season I put it in my favorite chicken and rice casserole recipes, which are as popular as green bean casseroles in my house. Check out the recipe below. It is quick, easy, and delicious. Click to see how easy it is to prepare fresh broccoli.
TWO POUNDS FRESH BROCCOLI
1 HALF CUP WATER
RINSE FLORETS IN WATER
POUR FLORETS INTO POT OF BOILING WATER
COVER WITH LID
COOK ON HIGH HEAT FOR ONE MINUTE
REMOVE FROM HEAT SOURCE
SPRINKLE WITH YOUR FAVORITE SEASONING
NOTE: SEASON WITH SEA SALT, BLACK PEPPER, GARLIC SALT, GARLIC POWDER OR VEGETABLE SEASONINGS.