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. 

Course Side Dish
Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings 2
Author Jessica Levinson


  • 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.

Course Appetizer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Jessica Levinson


  • 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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