This recipe is super simple. I didn’t know until recently that sautéing vegetables lightly in oil can increase absorption of fat-soluble minerals and vitamins, like calcium. Kale, collard greens, Brussels sprouts, and cabbage can all be substituted for the broccoli in this recipe. Adding a little water near the end helps steam the vegetables a bit so they are a little softer for young children. Skip this step if it isn’t necessary.
Sauteed Broccoli
- 1 large head broccoli
- 1 tsp olive or sesame oil
1. Cut head of broccoli from stem. Peel the stem and cut into 1/4 inch matchsticks. Cut the head into small florets.
2. Heat the oil on low medium heat preferably in a cast iron skillet. The oil is hot enough when a small piece of broccoli sizzles gently when placed in the pan. Add the rest of the broccoli and move it around continuously with a wooden spoon until oil is coating broccoli and it starts to turn a little bright in color.
3. Add a few tablespoons of water and place a lid on top. Cook for another minute or until the appropriate softness for your child. Remove from heat and transfer to another dish.
Serves 2-3.
Notes:
You can add a little brown rice vinegar or toasted sesame seeds before serving.