Lately I’ve been serving up a lot of Broccoli without all the rich sauces and tons of butter. I really like broccoli kissed with seasonings and a little spark of Red Pepper Flakes. Yeah, it’s really darn good eating! It’s not often that something we enjoy eating is also good for us. I wish say Chocolate Cake for example had the same health benefits as a plate of broccoli.
Did you know that a 2012 study suggests broccoli may improve insulin resistance in type 2 diabetic patients? As a diabetic who adores food, this is a good thing. Broccoli is also thought to have anti-inflammatory properties. As an old broad, that’s a real plus because Lord knows, my body just doesn’t move as it once did. Getting old also has its plus side. I know when a storm is coming before the weather people do. My old stiff joints tell me so. But enough about me. I’m here to sing the praises of Broccoli. Broccoli shares the same cancer fighting and immune boosting properties as cauliflower, Brussels sprouts and cabbage. It also reduces bad Cholesterol and improves our heart and bone health. Best of all, broccoli tastes good. It’s bright and inviting on the plate. Yeah, broccoli is a very good thing.
Sautéed Italian Broccoli with Onions
1 small Red Onion, cut into thin rings
2 Garlic Cloves, minced
2 tablespoons Olive Oil
2 lbs fresh Broccoli Florets
1/4 cup water
Sea Salt to taste
Tuscan Seasoning Blend to taste
Pinch Red Pepper Flakes
Peel and cut onion into thin rings. Set aside.
Peel and mince garlic. Set aside.
In a large skillet, sauté onions in olive oil for about 3 or 4 minutes, just until onions become translucent and tender.
Add garlic, sauté for 1 minutes longer, just until nicely fragrant.
Add broccoli, water and seasoning. Stir to blend. Bring just to a boil.
Reduce heat to low, cover and cook for about 8 to 10 minutes, until broccoli is crisp-tender.
Sprinkle with pepper flakes, toss and enjoy.