I’ve wasted so much food this week. And I’m not talking about recipe failures – I can usually eat the recipes that don’t make it on the blog. Each weekend, I cook for the entire week plus a blog recipe since I don’t have time to cook on weeknights. This weekend, chicken was on sale so I bought three pounds, diced it up, and cooked it in some fat and seasonings figuring I’d add it to various dishes – quesadillas, chicken salad, etc. The next day, I dropped the giant container of chicken and it broke open and spilled all over the kitchen floor. Definitely over a pound of it was gone.
Later, I packed up my lunch for the next day to help save some time in the morning. I was still obsessing over this broccoli so I practically filled the container with it plus some sliced up sausages I had sautéed. I went into the kitchen the next morning and was so disappointed to see my lunch hadn’t been put in the fridge. Needless to say, I’ve been eating a lot of “quick” foods this week like lunchmeats, eggs, smoothies, and canned veggies.
One thing I want to point out before I get to the recipe is a new page I added to my site. It’s called “Even More Deliciousness” and it can be found under “Everything Else” in the top menu. It contains links to other places I’ve created content for, including many recipes you won’t find on my blog here. I wanted to point that out in case you enjoy my recipes and are interested in seeing more. I’ll be keeping this page updated going forward so that you guys don’t miss anything!
What’s even more exciting is that I’m currently working on a celiac resources section. It’s still a ways off but I’ve been working hard on it and can’t wait to get it out there!
Usually when I cook, I don’t spend a lot of time on side dishes. I’ll either make the entree with a lot of vegetables so I don’t need a side dish (for example, my Big Skillet Dinner “recipe”). Otherwise, I simply steam and salt a bag of frozen vegetables or dump a half can of green beans onto my plate and call it good. I like a lot of vegetables and grew up eating them cooked and seasoned very simply so I don’t have to do much to make a vegetable side dish I’ll enjoy. What I like about this recipe is that it doesn’t take much time (or dishes) to prepare but tastes like so much effort was put into it. I’m telling you, this broccoli is absolutely packed with flavor. The photos don’t do it justice.
Although this makes a great, simple side dish, you can always add some chicken or steak to make it a complete meal. I would thinly slice the meat and sauté it separately using the same flavors (coconut aminos, garlic, ginger, etc) then just mix it into the broccoli before serving.
- Heat oil in a skillet over medium-high heat.
- Once oil is heated, add the garlic and sauté until fragrant. This will only take a few seconds so be careful not to burn it.
- Add broccoli and salt to the skillet, using tongs to evenly coat the broccoli in the oil and salt. You’ll want to let it slightly char but not cook all the way which should happen in under 5 minutes with the higher cooking temperature. Only stir occasionally.
- Meanwhile, whisk together the coconut aminos with the ground ginger.
- Once the broccoli has some char to it, add the coconut aminos mixture and cover the skillet to allow broccoli to finish cooking (this will steam the broccoli and help infuse the flavors.) Use caution when removing the lid as a lot of steam may escape. Note: I like my broccoli on the softer side but if you prefer it to stay somewhat crisp, skip covering the pan and stop cooking once it reaches your preferred doneness.
- Remove from heat and sprinkle with sesame seeds before serving.