Makes 4 servings
1 bunch of broccoli
2 Tbsp extra-virgin olive oil
1 Tbsp finely chopped garlic
Pinch of red pepper flakes
½ cup diced red bell pepper or cherry tomatoes
1 Tbsp freshly squeezed lemon juice
2 tsp lemon zest
¼ cup fresh basil, finely chopped
Bring a large pot of water to a boil. Cut the broccoli florets off the stalks, then peel the stems and cut them into bite-size pieces. Add a pinch of salt and the broccoli florets and stems to the pot of water and blanch for 30 seconds. Drain the broccoli, then run it under cold water to stop the cooking process; this will retain its lush green color.
Heat the olive oil in a sauté pan over medium heat, then add the garlic and red pepper flakes and sauté for 30 seconds, just until aromatic. Add the bell pepper and a pinch of salt and sauté for an additional minute. Stir in the broccoli florets and ¼ tsp of salt and sauté for 2 minutes; the broccoli should still be firm. Gently stir in the lemon juice, lemon zest and basil, and serve immediately.
Add the lemon juice and zest just before serving, as the lemon will dampen the color of the broccoli if it sits for more than a few minutes.
Store in an airtight container in the refrigerator for 5 to 7 days.
Nutrition facts (per serving): calories 125, fat 7.7 g (saturated fat
1.1 g), protein 5 g, carbohydrates 13 g, fiber 5 g, sodium 125 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. For more information, visit rebeccakatz.com.