Do you ever get spooked by broccoli? Not scared of it per se, but there are times when something about it gives you the heebie-jeebies? Fried Broccoli. Try it.
Hmm. Protein rich, gym-buff, meal plan images of salmon, steamed broccoli – sans dressing – and more salmon, dominate social media news feeds, and to be totally honest, that’s what spooks me. Food that’s all sort of nude and unloved. And the sight of steamed broccoli all forlorn in a dishwasher-abused cloudy plastic food container with MONDAY LUNCH scribbled on its top definitely gives me the heebie-jeebies. Don’t want to open that lid. Boring. Bland. Food sans pleasure, sans taste. INSERT OIL! INSERT SALT! Fried broccoli. Try it.
2½ Tbsp extra virgin olive oil
1 medium red onion, peeled and sliced
1 large compact head of broccoli (or use 2 small heads)
Salt and freshly ground black pepper to taste
Freshly grated nutmeg
½ lemon for squeezing
1 Put oil and onion in a medium frying pan (skillet) and set pan over a medium heat. Once cooking is underway, lower the heat and cook gently for 10-12 minutes until the onion is tender and golden and smells sweet.
2 Trim broccoli then chop finely, or shave it with a sharp knife. Add to pan, stir well and cook, stirring often, for 7-10 minutes, until shiny, nice and bright in colour, and just starting to soften. Season with plenty of salt and pepper and a good grating of nutmeg.
3 Dish into a warmed bowl and squeeze over a little lemon juice. Serve immediately.
The broccoli is cooked in a pan, but not in water, so retains all its nutrients. It needs to be finely chopped, or shaved. I like it simply with salt, pepper and nutmeg, but you could add crushed garlic, squeezed juice from grated ginger or a little chopped rosemary (add these just before adding the broccoli).