This post was written by Tara Milhem
Hello everyone! In my last post I told you all about the
nutritional benefits of cruciferous vegetables and left you hanging with some of my favorite mouthwatering dishes incorporating these good-for-you veggies. The wait is almost over. Here are two of the simple, nutritious and delicious recipes I previously mentioned.
Sauteed Broccoli with Garlic and Olive Oil
Side Dish 1 bunch broccoli, cut into florets 3 cloves garlic, minced 1 tablespoon extra-virgin olive oil ½ teaspoon Himalayan sea salt
Heat the olive oil and garlic in a skillet set over medium heat. Once the garlic begins to brown, add the broccoli. Let broccoli cook for about 3-4 minutes until it’s a vibrant green color. Season with salt. Voila! Quick, easy, and delicious.
Hearty Lentil and Kale Soup
Appetizer, 1 cup lentils, rinced 3 cups homemade or low-sodium vegetable broth 3 carrots, chopped 3 celery ribs, chopped 1 onion, diced 3 garlic cloves, chopped 1 bay leaf 1 tablespoon cumin 1 bunch kale, chopped
Place all of the ingredients except the kale into a large pot and cover. Bring to a boil; reduce to a simmer and cook halfway covered for 20 minutes. Add kale, stir, and let sit another 5 minutes until kale begins to wilt and carrots, celery, and onion are tender. Puree if desired. Enjoy!
What is your favorite cruciferous vegetable recipe?