Simple Steamed Broccoli

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

INGREDIENTS

• 1 head fresh broccoli
• 1 lemon wedge
• 1 teaspoon extra virgin olive oil
• Sea salt to taste

PREPARATION

1. Wash the broccoli in cold water. Cut off the florets at desired length on the trunk.
2. 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.
3. Remove from steamer and place in a serving bowl.
4. 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!)