Susan Brannon
Easy Greens (30 Min)
1 tablespoon olive 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
Directions:
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 of more minutes so that it develops a little bit of tenderness. 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 so, 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 whole 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.
You can also Bok Choy to this and it is great!
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