broccoli flowers in garlic

July 22, 2008

If there is a dish that is so easy to prepare, quick to cook, taste fantastically and has great nutritional value, this is it!

I first fell in love with this dish when my brother ordered it for us in one of the few Chinese restaurants here in Cavite.

To prepare the dish, you have to put in two tablespoons of olive oil in a skillet. Make sure that the oil is hot before putting in about a tablespoon and a half of chopped garlic. Don’t overdo the garlic. When the garlic is soft, let go of a half a teaspoon of iodized salt. Stir. Then pour in about two to three tablespoons of water and let it simmer for a minute or two. Set it aside.

After washing a head of broccoli, cut it into florets and place it in a plate. Pour about half of the garlic mixture into the broccoli before steaming it. Place it on your steamer and steam the vegetables for 4 to 5 minutes. Make sure that the broccoli change into a lively green color.

Reminder: do not oversteam the broccoli.

While steaming the broccoli, mince three to four cloves of garlic. In a skillet, pour in enough vegetable oil to fry the minced garlic. Set aside.

Place the steamed broccoli in a plate, pour in the remaining half of the garlic mixture and stir. Sprinkle the fried garlic onto the broccoli flowers. Enjoy!

(You can also try sprinkling some drops of sesame oil into the simmering garlic mixture.)

Broccolo in Italy and calabrese in the UK, broccoli, according to Wikipedia is an anti-cancer vegetable rich in vitamins a, c and potassium. Its edible leaves are also rich in betacarotene more than the flowers. Also, still according to Wikipedia, a high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. However, these benefits are greatly reduced if broccoli is boiled for more than ten minutes.


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