My parents and I lightly sauté our veggies, mainly to heat them through yet keep them tasting as fresh as possible. We like to preserve their crisp texture, so we serve our veggies al dente. However, the rest of our family doesn’t agree with our California tastes, and certain members prefer their veggies well done, aka completely cooked to the point that they’re soggy and limp, devoid of all flavor, and can only be identified as “what used to be a green vegetable”. This typically happens when green beans are on the menu, but we’ve had our fair share of broccoli episodes as well. We didn’t realize how much dinner drama this caused until one relative complained, “I want my vegetables cooked, not served al raw!” Our take-home lesson? Either (1) order take-out so they can’t criticize our cooking or (2) prepare two sets of veggies: one batch cooked past the point of recognition and the other one “al raw”.
Broccoli with Cumin
serves 2 as a side, or 1 as a main dish
The directions are written for broccoli “al raw”, but increase the cooking time until the broccoli is at your desired doneness.
1 head broccoli with florets cut into small pieces
1 small clove garlic, minced
½ tsp ground cumin
2 tbsp raisins
salt & pepper
- Heat 2-3 tsp olive oil in a small skillet. Add garlic and sauté for 30 sec or until fragrant.
- Add broccoli and cumin to the pan, stirring frequently. When broccoli begins to turn a deeper green, add in raisins. Continue to cook another minute or until broccoli reaches desired doneness.
- Salt and pepper to taste. Serve hot.