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"Quick Steamed" Broccoli
Scientific studies have found steaming to be the best way to cook Broccoli to preserve its health-promoting nutrients and take advantage of its cholesterol-lowering benefits. It tastes best served the Mediterranean way with my easy-to-prepare dressing. Red onions add a sweet flavor to this recipe. Note: In the winter months Broccoli tends to be more tender and you'll only need to "Quick Steam" for 3 minutes.
 Prep and Cook Time: 4 minutes

Ingredients:
  • 1 lb Broccoli
  • 1/2 medium red onion, sliced
  • Mediterranean Dressing:
  • 3 TBS extra virgin olive oil (or to taste)
  • 2 tsp lemon juice
  • 1 medium clove garlic
  • Sea salt and pepper to taste

Directions:

  1. Fill bottom of steamer with 2 inches of water.
  2. While steam is building up in steamer, separate the florets from the stem as close to the florets as possible. Cut florets into quarters and slice the stems into 1/4-inch pieces. Let them sit for 5-10 minutes before steaming. Press or finely chop garlic and let garlic and sliced onions sit for at least 5 minutes.
  3. For al denté Broccoli, place the stems and sliced red onions in the steamer, cover with a tight fitting lid, and steam for 2 minutes. Add florets, cover, and steam for 4 minutes.
  4. Transfer to a bowl. For more flavor, toss Broccoli with the remaining ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.) Research shows that fat-soluble vitamins and carotenoids found in foods, such as Broccoli, may be better absorbed when consumed with fat containing foods like extra virgin olive oil. Dressing helps tenderize Broccoli. 5-10 minutes after it is dressed you will find it will have become more tender.
serves 2

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