|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 BroccoliI 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, red pepper flakes and garlic; 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.
Stir in cooked pasta if you're using it, and taste, adding salt and pepper as needed.
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Recipe: Dr. Weil's Steamed Broccoli©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 5 min | Yield: About 4 to 6 servings
- 1 large bunch of fresh broccoli
- 1/2 cup of water
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon dried red pepper flakes, optional
- 1 tablespoon minced garlic
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/2 cup of al dente cooked penne or rigatoni pasta, optional
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, optional
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, red pepper flakes and garlic; bring to a boil. Add the broccoli, reduce heat to medium, cover and steam about 5 minutes, or until fork tender. Stir in cooked pasta if desired, add salt and pepper as needed, taste and adjust seasonings. Sprinkle with freshly grated Parmesan cheese before serving.
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