Sharing another simple summer recipe today inspired by The New Greenmarket Cookbook. This recipe was already gloriously vegan-friendly and gluten-free, but I wanted to take advantage of the other CSA produce we had in the kitchen and combine things a little differently.
What turned out is a really nutritiously balanced side dish: the broccoli - always a favorite in the green veggie category - provides a ton of fiber, Vitamins C and K, folate and calcium. The pistachios are a great source of potassium, magnesium, Vitamin B6 and folate, while the onions, mushrooms and garlic are powerful anti-cancer machines.
The recipe calls for blanching the broccoli: a quick technique where you put a veggie into boiling water for a specific amount of time (in this case, 3 minutes), then run it under cold water to stop the cooking process. In this case, it means the broccoli stays nice and crisp-tender, and doesn't continue to get all soft and mushy (ew) while it sits on the plate. If you wanted to, you could steam or roast the broccoli instead of blanching.
The pistachio-mint mixture is a quick little sautee to throw together. While the cookbook calls for jalapeno, I omitted it and instead used white and yellow onions, crimini mushrooms, a tad of crumbled tempeh bacon, mint and basil. Garlic is absolutely essential to this, and so perfect that it, the mint, the broccoli, and the basil are all in season. This is one heck of a summery dish!
Once your sautee is all set, spoon it over the broccoli and serve. Delish. Side, main, salad topper... do with this whatever you like. It takes about 10 minutes and is pretty darn good.
- 1 head broccoli cut lengthwise and halved, stems included*
- 1/4 cup coconut oil
- 3 minced garlic cloves
- 1 white onion, diced
- 1 yellow onion, diced
- 1 1/2 cups crimini mushrooms, coarsely chopped (stems removed)
- 1/3 cup pistachios, coarsely chopped
- handful of mint leaves
- handful of basil leaves
- sea salt to taste
- 1. Bring 4 cups of water to a boil in a medium sauce pan. Add broccoli and set a timer for 3 minutes. In the meantime, prepare a colander in the sink alongside a large bowl of ice water. When timer goes off, drain broccoli and immediately transfer to the ice water to stop the cooking process. Alternatively, you can skip the ice water and leave the broccoli in the colander -- just turn the cold water on to run over it. (The ice bath is just more eco-friendly.) Set broccoli aside.
- 2. Heat oil in medium skillet over medium heat. Add onions and cook for 30 seconds. Add onions, cooking for about 2 minutes more. At this point, drain your broccoli.
- 3. Add mushrooms. Cook 2 minutes, stirring occasionally.
- 4. When mushrooms have softened and onions are translucent, add in pistachios, stirring to combine. Allow to cook together 1 minute.
- 5. Add fresh herbs and cook 2 minutes more, until mint and basil are just a little crispy. Remove skillet from heat.
- 6. Transfer broccoli to a serving platter, spoon sautee mixture over the top and sprinkle with sea salt to taste. I used a few generous pinches of flake salt spread evenly across the top. Serve!
- *Aim for long, thin spears of broccoli, keeping the stem and fronds in one solid line.