Turn it up to 11: Grateful for Gratin

Appears in

Well Fed 2: More Paleo Recipes for People Who Love to Eat

Published 2013

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Make “bread crumbs:” Mix 1 tablespoon almond flour with ½ teaspoon ghee (or Better Butter), then sprinkle it with a smidgen of salt. Sauté in a pan over medium-high heat, stirring often with a wooden spoon, until it forms toasty brown crumbs, about 1 minute. Toss steamed broccoli with a little olive oil, then sprinkle with the bread crumbs, salt, and pepper.

Broccoli 101

Here are some tips for how to choose, store, and prepare fresh broccoli for maximum nutrition and flavor. Broccoli isn’t one of the Dirty Dozen, so you don’t have to fret about finding organic; it usually doesn’t end up with a pesticide residue.

Go Green: Choose broccoli that’s dark green or purplish-green, but pass on yellow. The greener color indicates higher antioxidants.

Fierce florets: Look for florets that are compact and evenly colored. The leaves should be fresh and alert, not wilted, and stalks should not be overly thick or rubbery.

Just chillin’: Store broccoli unwashed in the refrigerator. At room temperature, its natural sugars are converted into a fiber called lignin, making your broccoli tough and woody.

Wrap it up: Keep fresh broccoli in a plastic bag or container in the crisper drawer to maintain proper moisture.

Dirt is Good: Don’t wash broccoli until just before you’re ready to use it. The stems are less nutritious than the florets, so feel free to trim away the tougher ends.

The Nose knows: Overcooking causes odor. To avoid that distinct broccoli smell, don’t cook it in an aluminum pan and steam the broccoli just until it’s crisp-tender and bright green.

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