Broccoli is my favorite vegetable. I find it to be extremely versatile, and I have at least a dozen different ways that I like to prepare the tree-like green. But besides being versatile and delicious, broccoli is loaded with vitamins, nutrients, and cancer fighting power. Because of this, I make sure I eat my broccoli at least twice a week.
When it comes to basic nutrients, broccoli is a mother lode. Ounce for ounce, boiled broccoli has more vitamin C than an orange and as much calcium as a glass of milk, according to the USDAs nutrient database. One medium spear has three times more fiber than a slice of wheat bran bread. Broccoli is also one of the richest sources of vitamin A in the produce section.(Read more ...)
This broccoli recipe is a great side dish, best paired with a white meat. I have also eaten this alone since it is hearty and filling. The almonds add a wonderful earthy crunch to the dish, and the feta brings it all together with it's creamy, lighter texture.
1 head of broccoli, large stem removed and chopped into florets
1/2 a cup of almond slivers
1/2 a cup of good feta cheese
extra virgin olive oil
salt & pepper
Steam the broccoli florets until you can easily put a fork through them, but be careful that they do not overcook and still have a slight firmness to them. While you are steaming the broccoli, toast the almonds in a frying pan with some olive oil until they are golden brown. Toss the broccoli and the toasted almonds together in a bowl with a drizzle of olive oil and season with salt and pepper. Lastly, add the crumbled feta. Serve warm and enjoy!