Healthy Greens Recipe
Dr. Ben Kim
recipe is a family favorite, one that keeps Margaret, our boys, and
me thoroughly chewing and then wolfing down greens with at least two
of our meals every day. Any greens that are prepared in this fashion
are so good that our plates are usually dominated by vegetables, with
all other foods being side portions.
you enjoy this recipe as much as we do.
olive oil or coconut oil
2 heads of broccoli, cut up into pieces
1 large or 2 small zucchini, sliced
1 clove of garlic, minced
2 cups organic vegetable or chicken broth
Sea salt and pepper to taste
the olive oil in a large pan - the larger the better, and the pan
should have a lid. Set heat to between medium and high, but closer
the broccoli to the pan and stir fry for a minute. Add the vegetable
or chicken broth and garlic. Cover the pan. Once the broth comes to
a boil, turn the heat down to low and let simmer.
for the broccoli to turn a bright green color, then wait a couple
more minutes so that it becomes somewhat tender. Then add the zucchini.
sea salt and pepper to taste. But be careful if you happen to use
broth that is salted - if this is the case, you might only need a
small pinch of salt, if any.
the zucchini and broccoli are tender, the dish is ready to eat with
your favorite grain dish, or even with a side of eggs, beans, or lentils.
note: There should always be a little bit of the broth at
the bottom of the pan.
cover it again, even after you've cooked it, otherwise it will continue
cooking from the residual heat and the vegetables will turn color.
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