Your mama always said to eat your broccoli but well, sometimes it’s not much fun. (That sounded like I was about to go on with a “your mama” joke….) A popular topping for broccoli is cheese. “Cheese makes everything better” – I heard that once somewhere and I agree 100%! Except there isn’t a fat-free cheese on the planet that can be eaten without imagining the main ingredient being anything other than plastic. Usually also, the cheese is often something like “Cheeze Whiz”(do they even still make that?) or Velveta which is highly processed. I think it’s also common to use excessive cheese to cover up the broccoli flavor. My mama got us to eat our broccoli with ranch dressing and of course, bleu-cheese for dipping raw florets works well together. Extra calories but maybe not the worst way to go. I find it interesting how cooking has evolved over even my lifetime. When I was a kid, iceberg lettuce wasn’t questioned as a useful vegetable and broccoli was boiled. Now, nutrient quality is a determining factor and the method of cooking can change the nutrient factor quite a bit. Boiling is one of the worst ways to prepare most vegetables other than legumes. The longer the boil the more nutrients are leached out into the water and are thrown out. Of course, raw will preserve the most nutrients but at least with broccoli, a little steam actually enhances some of the nutrients! I got this recipe from my grocery that offers free recipes to encourage you to of course…buy more food. It actually is very good and simple…it also is pretty quick too.
- 1 14oz bag frozen broccoli bits (I use fresh)
- 2 TBS olive oil
- 1/2 cup – 1 cup diced red onion
- 4 tsp minced garlic
- 1/2 tsp kosher salt
- pepper to taste
- 1/4 oz Asiago cheese – shredded
Steam the broccoli until bright green and beginning to soften, drain and set aside. Add the olive oil and once heated over medium heat, saute the onion and garlic fo 2-3 minutes. Mix in broccoli, cook to warm for 3-4 more minutes. Season with salt and pepper and sprinkle with cheese. Keep in mind that the cheese is not fat-free and to use just a small amount. I really like Asiago, it’s a hard cheese so it keeps a long time in the fridge and it’s a salty cheese with a strong flavor, definitely dresses up this simple side-dish!