Like many people who have had cancer, I now eat broccoli about a hundred times a week (OK, it just feels that way, but still). Just Google the words “broccoli” and “cancer,” and then plan to spend a few days reading. I was delighted to find this recipe in Rebecca Katz’s cookbook “The Cancer-Fighting Kitchen,” because it’s bright and beautiful, and while it’s hard to convert true broccoli haters, those on the fence might be surprised at the zippy flavors. Also, it keeps well and even tastes good cold, covered for 5-7 days in the refrigerator. Serves 4.
Ingredients
1 bunch of broccoli
Sea salt
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
Pinch of red pepper flakes
1/2 cup diced red bell pepper or cherry tomatoes
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon zest
1/4 cup fresh basil, finely chopped
Directions
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- sized 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 help it retain a lush green color.
Heat the olive oil in a saute pan over medium heat, then add the garlic and red pepper flake and saute for 30 seconds, just until aromatic. Add the bell pepper and a pinch of salt and saute for an additional minute. Stir in the broccoli florets and 1/4 teaspoon of salt and saute for 2 minutes; the broccoli should still be firm. Gently stir in the lemon juice, lemon zest and basil and serve immediately.
