Easy Healthy Greens Recipe

By Dr. Ben Kim

This 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.

Hope you enjoy this recipe as much as we do.


1 tablespoon 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


1. Heat 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 to medium.

2. Add 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.

3. Stir occasionally.

4. Wait 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.

5. Add 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.

6. Once 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.

Please note: There should always be a little bit of the broth at the bottom of the pan.

Don't 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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