Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

BROCCOLI

Basic Preparation

I really like broccoli, especially when it’s per­
fectly cooked—the stem just tender and the
heads radiantly green. At the last moment, I
add fresh basil leaves sliced fine as a garnish,
with a spritz of extra-virgin olive oil. Just a
touch of sea salt, and I couldn’t be happier.
Well, perhaps when I’ve steamed some small
heads for just 1–2 minutes, let them cool, then
used them as a dipper for hummus lightened
up with my yogurt cheese (see page 290) to
create a delicious fl avor combination!

STEAMED BROCCOLI

It’s been my experience that dislike is usually
based on a childhood rebellion and can, as we
mature, be easily changed, but when you pre­
pare this dish, be sure that the stalks are soft­
ened even though the green darkens. The basil
and lemon add a special taste treat to con­
vince the unbeliever.
SERVES 4

1½ pounds broccoli
¼ teaspoon salt
½ teaspoon dried basil
1 teaspoon freshly squeezed lemon juice

Remove the tough bottom of each stalk and

discard. Cut off the stalks where they meet the

florets. Peel the stalks, cut into ¼-inch diagonal

slices, and place in a steamer, or save them and

use in a stir-fry or soup if you would rather.

Cut apart the florets and lay them on top of

the stems. Season with salt, scatter the basil

over top, and sprinkle with lemon juice. Steam

5–7 minutes and serve immediately. I fi nd that

5 minutes will usually be enough time to cook

the florets without the stems.

Per serving : 35 calories, 0 g fat, 0 g saturated fat, 7 g

carbohydrate, 3 g protein, 3 g dietary fi ber, 180 mg

sodium. Exchanges: 2 Vegetable

GREEN ON GREENS WITH



GINGER GREEN SAUCE

Here we have an unusual combination of

greens with different textures accented by the

remarkable ginger sauce.

SERVES 4

For the Green Sauce

2 cups tightly packed fresh spinach leaves

½ cup low-sodium vegetable stock

(see page 288)

¼ teaspoon low-sodium soy sauce

½ teaspoon sesame oil

2 teaspoons rice wine vinegar or white vinegar

2 teaspoons grated gingerroot

94 • GROWING AT THE SPEED OF LIFE