By Jan Jackson –
What is America’s favorite vegetable? It is broccoli according to produce purveyor Green Giant (Chayes Wida wrote an article about it on June 2019, in www.Today.com.). Evidently, President Bush #41, who famously said “I do not like broccoli, and I haven’t like it since I was a little kid and my mother made me eat, and I’m president of the United states, and I’m not going to any more broccoli,” was in the minority.
Definitely a leader in nutrition, broccoli is full of Vitamins A, K1 and C, it’s got protein, fiber carbs, potassium, iron and manganese. It has no fat, no cholesterol and no sugar. There is no waste, because you don’t have to peel it. Properly stored, it will keep in the refrigerator from three to five days.
From One Pan Annie:
1. When cooking for one, buy small crowns rather than a giant stalk or a sack full of pieces.
2. Store covered in the fridge without washing it.
3. As your meat is browning in your cast iron skillet, break off the number of florets you want for your meal.
rinse under the faucet and toss them in the pan; put a lid on the skillet for faster cooking.
4. In the photo above, I sliced a zucchini to the mix (I got a kick out of cooking a green meal even though it
wasn’t St. Patrick’s Day).
5. When you are down to the last floret on the stock, quarter the stock vertically and cook it too – I think it’s the tastiest part.
6. Cook with or without the meat (really adds flavor) to your favorite degree of doneness – I like my vegetables
Al dente (tender but firm) – even so it doesn’t take very long.
The lead photo shows about a U.S. dollar worth of vegetables equaling about 50 calories. Tasty, healthy and quicker to fix than eating out of a bag, a box or takeout window.
One Pan Annie recommends cooking with a cast iron skillet. You are one click away for getting one for yourself.