Broccoli was the first vegetable that I wanted my children to truly enjoy. After 10 years of repeat introduction, I am proud to say that my two boys willingly snack on broccoli, many times without a dipping sauce. Truthfully, all leafy greens (kale, collard greens, mustard greens, etc.) are very good for us! They are loaded with iron, folic acid, calcium and vitamin C, which gives them their superfood reputation.
When it comes to my Asian roots, I eat most vegetables sautéed with either garlic or ginger. Today, I would like to share an Asian fusion dish with you: Sautéed Chinese Broccoli with garlic, lemon, and Parmesan cheese.
INGREDIENTS:
1 bunch of Chinese broccoli
Juice from 1 lemon
3 garlic cloves, minced
2 Tb. olive oil
Salt and pepper to taste
1 Tb. Parmesan cheese (for garnish)
DIRECTIONS:
1. In a large pan, heat oil over medium-low heat. Add garlic and stir for about a 3 minutes.
2. Add pieces of Chinese broccoli and cook for 3 minutes. Add lemon juice and stir.
3. Season with salt and pepper.
4. Garnish with Parmesan cheese.
