Cooking with Cruciferous Vegetables {Recipes}

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
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Recipe Type: Side Dish
Serves: 2
  • 1 bunch broccoli, cut into florets
  • 3 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon Himalayan sea salt
  1. Heat the olive oil and garlic in a skillet set over medium heat.
  2. Once the garlic begins to brown, add the broccoli. Let broccoli cook for about 3-4 minutes until it’s a vibrant green color.
  3. Season with salt. Voila! Quick, easy, and delicious.

Hearty Lentil and Kale Soup
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Recipe Type: Appetizer,
Serves: 4
  • 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
  1. 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.
  2. 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?


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