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.

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, 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.


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



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

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

Ingredients
  • 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
Instructions

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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Posted by on March 3, 2016
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9 comments:

  1. Replies
    1. Me too! Well except for right at the moment because I used mine all up!! :)

      Delete
  2. Love parmesan on broccoli! Beautiful pictures!

    ReplyDelete
  3. love your site it,s got everthing. first place I go every day.thank you.you help make my day bonnie

    ReplyDelete

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