Oh broccoli. As a child I couldn’t stand you, but somehow as an adult I’ve grown quite fond of you, you spastic looking vegetable. I prefer you cooked over raw, but hand me some ranch and I’ll chow down on raw broccoli like it’s my job.
Go figure it was on sale at Fry’s this week so I stocked up – and now I’m challenged to find new ways to cook it.
Tonight I took a recipe I usually use for green beans and adapted it for broccoli.
• Cooked broccoli florets
• One clove of minced garlic
• One dill pickle, diced into tiny pieces (trust me)
• Drizzling of soy sauce
• Olive oil
Saute the garlic and pickle in the olive oil until soft, add broccoli and soy sauce. Cook on low for five minutes.
Probably an absurdly high sodium count, but tasty nonetheless.
Ever wonder what you’d find if you googled broccoli? Let me share the wealth.
Fun Facts About Broccoli
1. Broccoli consumption has increased over 940 percent over the last 25 years.
2. The name “broccoli” comes for the Latin word brachium, which means “branch,” or “arm.”
3. Broccoli was first grown in the Italian province of Calabria and was given the name Calabrese.
4. Broccoli is a part of the cabbage family.
5. Broccoli comes in a variety of colors, ranging from deep sage all the way to dark green and purplish-green.
6. A compound found in broccoli appears to have more effect than modern antibiotics against the creation of peptic ulcer causing bacteria.