Zesty Broccoli with Garlic & Basil
Zesty Broccoli with Garlic & Basil is a sweet, tangy side cooked to perfection, bringing out the unique anise tones of the basil while the lemon pairs beautifully with basil. From a cancer-fighting perspective, this zesty side has it all. The star of the show, broccoli, comes naturally packed with glucosinolates, sulfur-containing compounds that break down into several active anti-cancer compounds. Don't skimp on the basil please! It contains powerful antioxidant properties plus the basil combined with the broccoli and tomatoes, really takes the flavor over the top!
- 1 bunch organic broccoli or (about 1.5 - 2 cups chopped)
- 2 tablespoons avocado oil
- 1 cup cherry tomatoes
- 3 cloves garlic diced
- ⅛ tsp red pepper flakes
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons lemon zest
- ½ cup fresh basil finely chopped
- ¼ teaspoon Pink himalayan salt
Bring a large pot of water to a boil.
Cut the broccoli florets off the stalks, peel the stems and cut them into bite-size pieces. Add a pinch of salt and the broccoli florets/stems to the pot of water and blanch for 30 seconds.
Drain the broccoli and run it under cold water to stop the cooking process; this will retain its gorgeous green color.
Heat the olive oil in a large pan over medium heat, then add the garlic and red pepper flakes and sauté for 30 seconds, just until aromatic. Now add the cherry tomatoes and a tiny pinch of salt and sauté for an additional minute or two.
Stir in the broccoli florets and ⅛ teaspoon of salt and sauté for 2 minutes; the broccoli should still be firm. Now stir in the lemon juice, lemon zest, and basil. Serve immediately.
Please be sure to add the lemon juice and zest right before serving. The lemon will dampen the color of the broccoli if it sits for more than a few minutes. Enjoy all!