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Fill pan half full with water. Bring to a boil. Meanwhile, rinse broccoli. Remove broccoli stalk by cutting just below head. Discard or peel to use. Slice broccoli florets into bite sized pieces. Boil in water for five minutes. Remove from water immediately and immerse in cold water to stop cooking. Drain to dry.

Add 1-2 teaspoons of olive oil or dipping oil (see asparagus) to skillet. Heat to medium high heat. Stir fry par-boiled broccoli until tender crisp, about 7 minutes. Salt to taste or season with ½ teaspoon or so of Better than Bouillon – beef or chicken flavor.

Quick Salad:
1 head of pre-cut and par-boiled broccoli
4 slices of cooked turkey bacon
1/3 cup raisins
Green onions to taste (optional)
Serve with favorite low-fat creamy dressing.

Blue Cheese Slaw:
4 oz. Blue cheese
Rice vinegar
Prepared Broccoli Slaw mix found in produce section.

Add blue cheese in small bowl. Slowly drizzle a teaspoon or so of milk on slaw. Mix together with fork. Should be pasty consistency. Add a teaspoon or so of rice vinegar and a couple of pinches of sugar. When mixed, add broccoli slaw and mix well. Let season in refrigerator for at least 30 minutes before serving.

Also see Papaya Salad Wannabe under Salad section.