Thankfully I live in a house where everyone loves vegetables, but so many of my friends and family members struggle to get leafy greens and vibrant produce into household bellies.
I accidentally discovered a way to make vegetables so palatable that the three-year-0ld asks to have more… and then requests you “please put these broccolis in my lunch!” When your pre-schooler asks for (cold) broccoli leftovers, you know you’ve done something right.
So, what do I do?
Crave-worthy Cruciferous Vegetables
- mince half a yellow onion
- mince four cloves of garlic
- toss 2 tablespoons of butter and your onion and garlic into a stock pot
- turn on high heat, let sizzle until you can smell the yumminess
- pour cup of water (or chicken stock!) into the stock pot and bring to a boil; put on lid
- once thoroughly boiling, add 1/2 teaspoon of salt (to water; if you use stock, you may not need salt) and a dash of pepper
- dump 1-inch pieces of cauliflower, broccoli, or other steam-able vegetable into pot
- add enough water/stock to float vegetables, put on lid, bring to a roiling boil and then TURN OFF STOVE
- leave stockpot lidded and on stove burner for ten or so minutes to steam vegetables
- strain when tender to your liking, leaving onions and garlic mixed into the cooked vegetables
Serve piping hot, or cold as leftovers in lunch.