Ginger Broccoli

July 27, 2014 - Dishes on the Side, Kid's Corner
Ginger Broccoli

The one vegetable that all 3 kids will eat is broccoli, but only if it is prepared as outlined below.  This is a “by kids 4 kids” post, because it was the first dish my eldest son could make all by himself!  Also, it is a recipe that all 3 kids enjoy (miracle).

Tip:  From the first time I allow my kids to use a knife or peeler (8 years old in the case of my eldest, a bit younger for my twins since they are always playing catch-up) I have them wear a knife glove on their opposing hand to protect it if they slip.  No cuts yet, so it is working out well!


1 large head of organic broccoli (the ones where 3 stalks are tied together) or buy 2 large crowns

3 “swirls” of olive oil (probably 1 -2Tbsp)

2 inches of fresh ginger finely diced

2 cloves of garlic finely diced

Salt and pepper to taste

Take the skin off the garlic and ginger and mince them into small pieces.

Tip:   The easiest way for me to get the skins off of the garlic cloves is to take a clove and smash it with the heel of my hand and then the skin peels right off.

Clean and cut the broccoli florets while you boil water in the bottom of a double boiler.  Only need water 2 or 3 inches up the side of the pot.  Steam the broccoli for 3 – 4 minutes while you heat the olive oil in the pan with the garlic and ginger.   Dump the still steaming broccoli into the pan and coat with the oil, garlic and ginger while hitting it with some freshly ground salt and pepper to taste.

If not serving right away, I stick it into the freezer for 10 minutes to cool it down so it doesn’t overcook, then I put it in the refrigerator until we need it.

Tip:  Broccoli can easily overcook and just fall apart, so better to undercook then overcook.  There is no way back from overcooked broccoli, while under cooked broccoli has more vitamins.

Great served with a fun protein like honey chicken nuggets.

Cooked broccoli with ginger and garlic

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