3 Great Ways to Serve Broccoli

3 Great Ways to Serve Broccoli

Few vegetables offer more bang for the buck than broccoli. In addition to being among the cheaper items in the produce section, it’s full of fiber and rich in vitamins A and K. It’s even been shown to help lower LDL, or “bad,” cholesterol.
Getting your family to enjoy broccoli’s health benefits can be difficult, however. Try these three recipes that are sure to please the palate of even the pickiest eater.

Garlic broccoli

This recipe doesn’t so much hide the vegetable as give it a wonderful flavor. If you can get your family to try one bite, this dish is sure to become a favorite.


4 cloves garlic or 1 tablespoon minced garlic
1-1/2 teaspoons salt
1 bunch broccoli, cut into bite-size florets
1/3 cup extra virgin olive oil
1/4 cup red wine or balsamic vinegar
1 tablespoon spicy mustard
1/2 cup grated Parmesan or Romano cheese


Use a fork to mash the salt and garlic together in a bowl large enough to hold the broccoli. Add the oil, mustard and wine or vinegar, then whip the ingredients into a dressing. Add the broccoli florets and mix well. Cover and chill for 3-4 hours, stirring several times. Sprinkle on the cheese just before serving.

Ham, potato and broccoli hash

This is a delicious way to slip some broccoli in your family’s diet while also getting rid of leftover ham. The exact quantities are flexible, depending on how much of each item you have on hand. Experiment and indulge your taste, budget and refrigerator.


2 tablespoons oil or butter
1 medium-sized onion, diced
1/2 to 1 pound ham, cut into bite-size pieces
1/2 to 1 pound cooked potatoes, cubed or shredded or one package fresh or frozen hash brown potatoes
1 bunch broccoli, cut into bite-size florets
1 cup of shredded cheddar cheese or another cheese


Brown the onion pieces in a large pan on medium heat in the butter or oil until they turn translucent. Mix in the ham, potatoes and broccoli and stir well. Smooth out the mixture and tamp it down lightly. Cover the pan and let the hash brown on one side for about 10 minutes. Use a large spatula to flip the hash over in sections, recover the pan and let the other side brown for 8-10 minutes. When the hash is browned all the way through, uncover the pan and sprinkle on the cheese and wait for the cheese to melt. You can use more or less cheese than specified in the recipe.

Broccoli pesto

If you really can’t slip the broccoli past your family using the above recipes, broccoli pesto will completely disguise it. The pesto can then be used as a dip for bruschetta or as a sauce for pasta or rice.


2 cups fresh broccoli, chopped
1/4 cup extra virgin olive oil
2 cups fresh basil, chopped
1/4 cup grated Parmesan or Romano cheese
1/4 cup pine nuts
2 tablespoons minced or chopped garlic

vegetable steamerDirections

Steam the broccoli for a few minutes using a vegetable steamer, or boil it for 1-2 minutes before draining off the water. Place all the ingredients in a blender and blend them until they’re liquefied. If you intend to put the pesto on pasta, you may need to thin it slightly with the water used to steam the broccoli or cook the noodles.


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