Foodie Friday: Broccoli, shaken not stirred (except in a wok)

I am thankful for broccoli. It has a huge assortment of vitamins (C, for example), minerals (selenium) and healthy bits in it (dietary fiber, and some anti-cancer thingies). And it is tasty, despite what President Bush said.

Whether steamed, boiled, microwaved, stir fried or raw, it brings a vibrant color to the table; usually dark green in the States, but can be white or purple. Purple-ish. Generally speaking, the longer it’s cooked, the more healthy bits are leached out of it, especially when boiling. And a bit of crunch makes for a more interesting meal. imVho.

Broccoli is a member of the cabbage family, along with kale, collard greens, cauliflower, kohlrabi, Brussels sprouts, Chinese broccoli, rapini or broccoli rabe, and of course, cabbage, regardless of type. And, as Wikipedia informs me, a type of turnip.

It is not, however, even remotely related to Cubby or James Bond. Cubby did claim one of his uncles brought the first broccoli seeds to America in the 1870s but Thomas Jefferson had broccoli growing in his garden over a half century earlier. Probably next to the hemp…

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