Like any child I never used to like broccoli, but as an adult, I love it! The only part I used to eat when I was little was the green heads, getting through them because my mother told me they were ‘anti-cancer sticks’. She was right (of course), they are such a nutrient dense vegetable, and hugely high in antioxidants. Oddly enough, my favorite part of broccoli is now the stem. My husband chops the long stalks off, which I happily finish from his plate. I even eat broccoli raw as a snack. At any rate, the amount of this stuff I consume is huge. And in the past year, I have served it almost every day and night in salads.
Recently when I was in LA a girlfriend had me over for dinner. She is a wonderful cook and certainly knows her way around the kitchen. She served me broccoli and beans that had been cooked in lemon juice and water as the accompaniment to some very tasty beef. They were delectable, and I finished the whole pan. Ever since, this is the way I have been making broccoli. It is easy, healthy, and gives it a wonderful lemony flavor. I told her I was totally stealing it, and so now here it is for you.
- 1 broccoli head
- handful of green beans
- juice of half a lemon