Bejeweled broccoli


With the holidays coming quicker than we think, let's get down to business. Of course we all look forward to special holiday foods we enjoy once a year, but I always think we can still aim for a balanced plate. No reason to flush all our effort and hard work throughout the last 10 month down the drain in these last 2 months of the year. Filling up on delicious tasting veggies is so much easier than you would think. You can still focus all your attention in the kitchen on the turkey, the stuffing, the roast, or whatever else you decide to make for the holidays.

This bejeweled broccoli looks so pretty, and you can throw it together quickly on the side while the turkey is roasting, the potatoes are mashing, or the stuffing is baking. Plus it's a flavor bomb, I think most people will at least try it. And even if they don't more deliciousness for you, especially because it works so well as leftovers.

I use coconut aminos here, which brings salty and sweet flavor to the dish. You can think of it kind of like a soy sauce replacement without any coconut taste. It's made from the sap of coconut trees. They get tapped, a bamboo container gets hung on the thick stems, which are covered in blossoms, and the sap runs into the container for the next 20 years. Talk about sustainability! The sap then gets made into a variety of different products like coconut nectar, coconut vinegar, and coconut aminos. The great thing about coconut aminos is that it's both gluten and soy free for those of us with sensitivities to either.

Preparation time: 15 minutes

Makes 4 side servings:

  • one big head of broccoli

  • 4 garlic cloves, thinly sliced

  • 2 spring onions, thinly sliced

  • 1 lime

  • 1/2 cup pomegranate seeds

  • 2 Tbsp coconut aminos (or tamari or soy sauce)

  • 2 Tbsp extra virgin olive oil

  • freshly ground black pepper

  1. Start with steaming the broccoli. If you have a steamer, set it up, and if you don't (I don't!), don't worry. Use a big pot that can fit a metal strainer on top. You want to fill the bottom of the pot with water, so the bottom of the stainer doesn't touch the water. Bring the water to a boil (lid on, strainer off).

  2. In the meantime, cut off the broccoli florets, and place them in the strainer. Cut off the rough part from the broccoli stem - about two fingers wide - and discard. The rest of the stem, cut off the hard skin (or peel with a peeler, but who needs more stuff to wash?!?), then chop into sticks - don't worry about a specific size - and also place in strainer.

  3. Wash the broccoli well, then when the water is boiling, place the strainer on top of the pot, top with the lid, and let steam for 6 minutes until soft but still crunchy.

  4. While the broccoli is steaming, slice the garlic and spring onions.

  5. Heat a small pan over medium heat with 1 Tbsp olive oil. Add the garlic, and sauté for 3 minutes until crispy. Place on a small dish to the side.

  6. When the broccoli is done, arrange it on a place. I throw it on there. Top with the crispy garlic, sliced spring onions, and pomegranate seeds. Then drizzle with 1 Tbsp extra virgin olive oil and coconut aminos, and squeeze the lime over it.

  7. Serve warm or cold, it's so good either way!

Happy veggies!


Bonus note: How to get out pomegranate

I have no trick for you. Every "hack" that has been mentioned anywhere, I have tried, and it's still a messy blood bath in my kitchen every time I try to get pomegranate seeds out. I dedicated an entire post on Instagram to this yesterday. The only way to get the seeds out in my opinion is to either get naked or wear something you don't mind getting stained. Then cut the pomegranate open, and start using your fingers to peel away the seeds. That's it, sorry!

#broccoli #garlic #lime #pomegranate

© 2020 Martina Zand