Like most kids, I hated broccoli growing up. I remember watching Velveeta commercials when I was little, and seeing electric orange goo slather in ribbons over broccoli. Then the people in the commercial would eat the broccoli by the forkfuls, as though it wasn’t disgusting. My kiddie palate imagined Velveeta was an Excalibur of cheesy flavor that would slay all the icky bitterness of vegetables far and wide. Why oh why wouldn’t my mom buy this miracle cheese?!
She was right not to, of course, because Velveeta is quite gross. But my instincts at least were correct. Even though I like broccoli now, cheese still improves on it’s flavor. And since I can’t eat a lot of cheese anymore, I better make all that cheese count. Sharp and strong-flavored cheeses make every scant ounce pack a bigger punch. Buy a nice aged full-fat kind- It’s covering a lot of broccoli.
- 3 Cups Broccoli florets
- 3 cloves garlic, minced
- 2 oz Sharp Cheddar, grated
- 1/4 C Onion sliced thin
- 1/4 C Water
- olive oil cooking spray
- 1/4 tsp salt
- pepper or red pepper flakes to taste
1.) Coat medium sized saucepan with cooking spray (make sure you have a lid handy for the saucepan, bonus if it’s a transparent lid). On medium low heat, saute onion until just turning translucent- About 4 minutes.
2.) Add water, salt, and garlic and cover until you see the mixture begin to simmer. Add all the broccoli and cover again. Once every minute use thongs to toss the broccoli in the saucepan to prevent the broccoli on the bottom from overcooking. Re-cover with lid after each stir until the broccoli is just cooked through, about 5-7 minutes. Florets should be bright green and you should be able to pierce the thickest stems with a fork.
3.) Uncover saucepan and take off the heat. Quickly sprinkle grated cheddar over broccoli and toss broccoli to coat. Grind pepper to taste. Serve warm.
Calories: 87 – Fat: 5 grams – Carb: 4 grams – Fiber: 2 grams – Protein: 4.5 grams