Broccoli Sauteed with Garlic and Ginger
Serves 4 | Prep Time 10 min | Cook Time 5 min
Think of this dish as the Three Tenors of the anti-inflammatory world. Broccoli, garlic, and ginger harmonize wonderfully both on the plate and in the body, synergistically bringing an Asian flavor to the palate while delivering vital anticancer nutrients across
our biological landscape. And it comes together super-fast! An added taste/body bonus: the hit of extra-virgin olive oil carries flavors around the tongue while allowing for greater absorption of broccoli’s fat-soluble vitamins.
Instructions
Bring a large pot of water to a boil. Add the salt. Add the broccoli and blanch for 30 seconds. Drain the broccoli, then run it under cold water to stop the cooking process; this will retain its lush green color.
Heat the oil in a saute pan over medium heat. Add the ginger and garlic and saute for 30 seconds, just until aromatic. Stir in the broccoli and a pinch of salt and saute for 2 minutes; the broccoli should still be firm. Serve immediately.
COOK’S NOTE: Here’s a time-saving tip. When you bring your broccoli home from the market, cut it up into florets, and follow the first step of this recipe. Once you have blanched broccoli in the fridge, you can use it in all sorts of dishes, and it will cut your cooking time in half.
STORAGE: Refrigerate in an airtight container for up to 4 days.
PER SERVING: Calories: 70; Total Fat: 4 g ( 0 g saturated, 2 g mono- unsaturated); Carbohydrates: 6 g; Protein: 2 g; Fiber: 2 g; Sodium: 323 mg
Ingredients
1⁄2 teaspoon sea salt
1 large bunch broccoli, cut into florets, stems peeled and cut into bite-size pieces
1 tablespoon extra-virgin olive oil or coconut oil
1 tablespoon grated ginger 2 garlic cloves, chopped