When I was growing up I didn’t like broccoli at all. Bleachhhhhhh! I thought it smelled like farts.
I didn’t know it then, but the smell I was referring to was the sulphur compounds that broccoli is famous for.
Sulforaphane is an anticarcinogenic isothiocyanate found in cruciferous vegetables (broccoli, cauliflower, brussels sprouts, cabbage, etc.), that stimulates the production of enzymes in the body that detoxify cancer-causing substances. This farty family of vegetables is really good for our overall health.
One of the other main reasons why I didn’t like broccoli as a kid, it was simply boiled to death.
My mom, bless her soul, wanted to get some healthy goodness into her kids, but she didn’t know how to prepare the vegetable properly. So, the broccoli tress were dropped into a pot of boiling water and cooked for 15-20 minutes, until they had lost their bright green color, and were soggy and over done. Yuck!
If a vegetable is not cooked well, kids (and adults) are NOT going to want to eat it.
My mom had the right idea… put the broccoli into water to cook it. You want to start breaking down that tough cellulose fiber, but you don’t want to destroy it completely.
Cruciferous veggies are best when cooked, but you want them to remain bright and crisp, so you gain the health benefits, and enjoy the taste as well.
Below is a quick recipe that’ll give some zing to your broccoli without the sogginess or fartiness. Enjoy!
- Put water and a large pinch of salt into a saute pan and bring to a boil.
- Add broccoli, cover, and steam 3-4 minutes or until water evaporates.
- If your sundried tomatoes are already reconstituted there is no need to soak them. If they are not, put them into a heat proof bowl and add boiling water. Soak 20-30 minutes.
- Add sliced sundried tomatoes, garlic, olive oil and a couple of pinches of sea salt into the frying pan.
- Toss all ingredients in the pan.
- Cook 1-2 minutes.