Green, tasty and healthy - why we should eat broccoli?
This amazing superfood is in season from October to April but is available all year long. The cruciferous vegetable can be enjoyed (several times a week) all over the world, originated in Italy and its name derives from the Latin word for branch - brachium.
The preferable way to prepare it is steaming for 5 minutes or boiling for less, as they easily overcook and become too mushy. From the soft dark green florets to the light green and fiber rich stalks, broccoli offers different textures and is at its peak when the green tones are more intense and vibrant, and is less fresh when it starts to wilt and becomes a yellowish shade.
Broccoli comes from the cabbage family and is recognized as one of the healthiest foods, being almost an icon of a smart nutritional choice. And that is no wonder since the benefits of broccoli can include lowering cholesterol, detoxifying and helping the body to eliminate unwanted toxins and provide a generous supply of vitamins.
Broccoli has the power to help us get much-needed vitamin D into our system, fundamental to the absorption of calcium and prevention of osteoporosis. It’s rich in antioxidants, vitamin K and A, and has anti-inflammatory benefits, being rich in Kaempferol - a flavonoid that is believed to lessen the impact of allergic substances.
Serving broccoli steamed with a pinch of salt is the perfect way to get all the benefits and flavor.
Green Garden Broccoli Palya
Side dish - serves 4
4 cups broccoli buds with stems and leaves
1/2 tsp black mustard seeds
1/2 tsp jaggery or brown sugar
1 tbsp desiccated coconut
salt to taste
In a deep skillet, heat a little ghee/oil. When hot, add the mustard seeds. When they turn grey and pop, turn down the heat and add the broccoli. Sprinkle over some water and move them around a bit. Place the lid on for a minute, remove then stir. Replace lid, and then steam for another minute.
Add the jaggery, salt and coconut. Remove the broccoli so the stems are al dente and still have some crunch.