Mother always said to eat your broccoli, one of the most nutrient-packed veggies in the list of Food That is Good For You. But I have heard many sad stories about broccoli from both kids and grown-ups who hate it. Not don’t like it, but HATE it. My theory is that this is due to an American obsession with overcooking vegetables.
I have three kids, ages 10-13, and while there are some healthy foods they don’t like to eat (one objects to seafood for philosophical reasons; another hasn’t eaten fresh fruit since age four; another is deeply suspicious of cheese), they all LOVE broccoli.
I always make it the same way: lightly steamed and drizzled with good extra-virgin olive oil, a bit of lemon juice, and a pinch of sea salt. It’s simple, fast, and one of those vegetables that goes with almost anything else you cook. It’s also a powerhouse of nutrients: tons of vitamins C (more than an orange!), A, and K; folate; manganese; and even tryptophan (that stuff in turkey that makes you happy and sleepy); plus loads of cholesterol-lowering fiber; and anti-inflammatory benefits.
Try this recipe and I guarantee you will convert some of the broccoli skeptics in your house.
Steamed Broccoli with Olive Oil & Lemon Juice
Recipe by Pia Hinckle
- 1 head fresh broccoli
- 1 lemon wedge
- 1 teaspoon extra virgin olive oil
- Sea salt to taste
- Wash the broccoli in cold water. Cut off the florets at desired length on the trunk.
- Cut large florets into halves or quarters. Using a vegetable steamer, place florets in the basket. Steam until broccoli can be just pierced with a fork, but before it softens.
- Remove from steamer and place in a serving bowl.
- Drizzle olive oil, lemon juice, and salt to taste. Serve hot.
Serves 2-3. Cook time, 8-10 minutes.
The funny thing about my kids liking the broccoli: some only like the tops of the florets and leave the stems, others prefer the stems and leave the florets. I eat the whole thing (and their leftovers!)