Thursday, March 3, 2016

Dr. Weil's Steamed Broccoli

Broccoli, lightly steamed in water and olive oil with garlic and red pepper flakes. Toss with a bit of cooked penne or rigatoni for a nice light meal and finish with a sprinkle with freshly grated Parmigiano-Reggiano cheese.
Broccoli, lightly steamed in water and olive oil with garlic and red pepper flakes. Toss with a bit of cooked penne or rigatoni for a nice light meal and finish with a sprinkle with freshly grated Parmigiano-Reggiano cheese.

Dr. Weil's Steamed Broccoli


I love fresh broccoli, and the less you mess with it the better, far as I'm concerned, well... unless we're talking about batter-dipped and fried, which is an occasional, fun appetizer, not a side dish, y'all.

Of course I enjoy it in a casserole, or a salad, but most times I eat my broccoli lightly steamed, and this is the method, slightly adapted from one of Dr. Weil's older books Optimum Health, that's been my favorite way to eat broccoli since I discovered it. I thought it was about time that I shared it with the rest of you broccoli lovers out there!

Still light and even, yes healthy, but with a little more punch than plain steamed broccoli, it's very good all on it's own, but especially delicious when tossed with a penne pasta and freshly grated Parmesan cheese, for a light meal.

Here's how to make it.

Trim the broccoli, peel off rough outer skin where needed and chop into bite sized pieces.



 In a large saucepan, add the water, olive oil and red pepper flakes.


 Add garlic and bring to a boil. 



Add the broccoli, cover and steam over medium for about 5 minutes or until fork tender.


Sprinkle with freshly grated Parmigiano-Reggiano cheese before serving.


Although this is excellent on its own, stir in a little cooked pasta for more of a main dish meal. Taste, adding salt and pepper only as needed.


For more of my favorite veggies and side dishes, visit my page on Pinterest!





Posted by on March 3, 2016
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