Cooking with Cruciferous Vegetables {Recipes}
January 12, 2013
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.
Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings 2
Ingredients
- 1 bunch broccoli cut into florets
- 3 cloves garlic minced
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon Himalayan sea salt
Instructions
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Heat the olive oil and garlic in a skillet set over medium heat.
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Once the garlic begins to brown, add the broccoli. Let broccoli cook for about 3-4 minutes until it’s a vibrant green color.
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Season with salt. Voila! Quick, easy, and delicious.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 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
Instructions
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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.
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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?
