Prep 15 mins
Cook 15 mins
This recipe is based on one from Dr. Andrew Weil’s book, 8 Weeks to Optimum Health. I use the discarded broccoli stalks bottoms in Vegetable Stock (#135453) – waste not want not!
- 1 lb fresh broccoli
- 1 tablespoon extra virgin olive oil
- 4 -6 garlic cloves, chopped
- red pepper flakes (optional)
- Prepare broccoli by trimming off the bottoms from the broccoli stalks and discarding (or freezing for later use). Cut off the main stem of each stalk; peel it to beneath the fibrous layer, and cut the flesh into bite-sized chunks. Break the head of the broccoli into bite-size pieces, and peel a bit of the skin from the small stems to make them more tender.
- Rinse the broccoli in cold water and drain. Place in a pot with ¼ cup cold water, the olive oil, salt to taste, and the garlic. Add a pinch or more of the hot red pepper flakes if you prefer some heat.
- Bring to a boil, cover tightly, and steam until the broccoli is bright green and crisp-tender, no more than 5 minutes. Remove with a slotted spoon and serve at once. You can also add the broccoli (with any remaining liquid) to cooked pasta (Dr. Weil prefers penne or rigatoni), seasoning with grated Parmesan cheese if you like.
Thank you so much for sharing this! I had his 8 Weeks to Optimum Health years ago and passed it on to someone and I just LOVE this simple way of doing broccoli. :)