Thursday, January 8, 2015

Broccoli and Cheese

Broccoli is a member of the cabbage family, and is related to cauliflower. Its cultivation originated in Italy.

Broccoli has its roots in Italy. In ancient Roman times, it was developed from wild cabbage, a plant that more resembles collards than broccoli. It spread in Near East where it was appreciated for its edible flower heads and was subsequently brought back to Italy where it was further cultivated. Broccoli was introduced to the United States in colonial times, popularized by Italian immigrants who brought this prized vegetable with them to the New World.

Purchase broccoli with floret clusters that are compact and not bruised. They should be uniformly colored, either dark green, sage or purple green, depending upon variety, and with no yellowing. They should not have any yellow flowers blossoming through, as this is a sign of over maturity. The stalk and stems should be firm with no slimy spots appearing either here or on the florets. If leaves are attached, they should be vibrant in color and not wilted. Place broccoli in a plastic bag, removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 10 days. Do not wash broccoli before storing.
Research Source: WH Foods

This recipe is great for someone just learning how to cook.

Broccoli and Cheese
Copyrighted 2015, Christine's Pantry. All rights reserved.

1 pound broccoli, trimmed and cup up
salt and pepper, to taste
1 teaspoon garlic powder
2 tablespoons lemon juice
extra virgin olive oil
1/4 cup shredded colby jack cheese or cheddar cheese

Place broccoli in a steamer basket and set inside a pot of boiling water. Steam, cover, until tender, about 3 to 5 minutes.

Transfer broccoli to a serving dish and toss with salt, pepper, garlic powder and lemon juice. Drizzle extra virgin olive oil and sprinkle with cheese. Enjoy!



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