Easy Healthy Greens Recipe

This recipe is a family favorite, one that keeps Margaret, our two boys, and me thoroughly chewing and then wolfing down greens with at least two of our meals every day. Any greens that are prepared in this fashion are so good that our plates are usually dominated by greens, with all other foods being side portions.

Needless to say but I'll say it anyway, we go through a ton of greens in our home, and we wouldn't have it any other way. Hope you enjoy this recipe as much as we do.

Ingredients:

1 tablespoon olive oil
2 heads of broccoli, cut up into pieces
1 large or 2 small zucchini, sliced
1 clove of garlic, minced
2 cups organic vegetable or chicken broth
Sea salt and pepper to taste

Directions:

1. Heat the olive oil in a large pan - the larger the better, and the pan should have a lid. Set heat to between medium and high, but closer to medium.

2. Add the broccoli to the pan and stir fry for a minute. Add the vegetable or chicken broth and garlic. Cover the pan. Once the broth comes to a boil, turn the heat down to low and let simmer.

3. Stir occasionally.

4. Wait for the broccoli to turn a bright green color, then wait a couple of more minutes so that it develops a little bit of tenderness. Then add the zucchini.

5. Add sea salt and pepper to taste. But be careful if you happen to use broth that is salted - if so, you might only need a small pinch of salt, if any.

6. Once the zucchini and broccoli are tender, the dish is ready to eat with your favorite whole grain dish, or even with a side of eggs, beans, or lentils.

Please note: There should always be a little bit of the broth at the bottom of the pan.

Don't cover it again, even after you've cooked it, otherwise it will continue cooking from the residual heat and the vegetables will turn color.

P.S. If your local market carries Shanghai bok choy (pictured here), do give it a go with this recipe. It's sweet, juicy, and makes everything that you eat with it taste better. :)

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