Sauteed Broccoli
Broccoli has a wonderful bright green color and
crisp tender texture in this two step cooking method.
Serves 4 to 6
Ingredients
- 1 lb. fresh broccoli
- 1 t. lemon juice
- 3 T. extra virgin olive oil
- Salt & pepper to taste
- 2 cloves garlic, minced
Preparation
- Cut the broccoli into individual florets. Cut stems into pieces roughly the same size as the florets. Place broccoli in large pot, and bring to boil in salted water to cover.
- Reduce heat and simmer 3-4 minutes until broccoli is just crisp-tender. - - Remove from heat and drain thoroughly.
- Heat olive oil in a skillet over medium heat and cook garlic for 1 minute.
- Add the drained broccoli and cook 5 minutes, stirring frequently, until broccoli is glazed and tender.
- Sprinkle with lemon juice, salt, and pepper and serve.
From Colander to Classroom
An Educational Experience
Broccoli
Brassica oleracea
The scientific name for broccoli, Brassica oleracea (L.), is also shared by cabbage, Chinese cabbage, kale, cauliflower, collards, brussels sprouts, kohlrabi, and tronchuda kale, to name a few. They all are similar.
Broccoli was derived from wild cabbage by the ancient Etruscans, Eight and a half centuries later, the Roman botanist, Pliny the Elder, wrote about a vegetable which might have been broccoli.
There was virtually nothing recorded on broccoli until the sixteenth century, during which period we do know that the plant was grown in country-regionFrance and placecountry-regionItaly.
According to Bernard Jensen, PhD, broccoli was not known in the country-regionU.S. until 1923, "when the D'Arrigo Brothers Company made a trial planting of Italian sprouting broccoli in placeStateCalifornia. A few crates of this were sent to placeCityBoston, and by 1925, the market was well established. Since then, the demand for broccoli has been steadily on the increase."
Foods That Heal (1993), B. Jensen
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