Simple and beautiful

I know I promised to share by project last week, but after making two dozen spanikopita triangles and a huge crowd of stuffed cabbage in spicy red sauce, I was pooped. Not to mention the week I spent stressing about school and staying up all night…. so the minute I roasted my last ribeye stuffed cabbage, I was out like a light on the floor…. My puppy woke me up when she came over with her prickly little whiskers to sniff my face and check for doneness.

Clearly, in such an incapacitated mental state of frenzied studying and frenzied cooking for stress relief…. I took 1 picture. 1. Out of 4 hours of cooking… 1 single picture. So it works wonderfully, that I didn’t love either recipes I concocted. So, until they are perfect? I will withhold!

I do have tons of new recipes that I’m playing with…. port reduced portabellas, perfect ribeye steaks, pilaf, wheatberry salads, and RICOTTA GNOCCI! but, until I get my law school brain sorted out and my pictures uploaded and edited, you’re stuck with….. broccoli.

Now, this is not rocket science, nor is it the most brilliant recipe. However, this is a wonderful way to get a full serving of greens and have a healthy lunch that uses up some leftovers!

Butter Braised Broccoli

  • 1 bunch of fresh green broccoli, washed and chopped into bite size pieces
  • 1 small onion, peeled and sliced thinly in half moons
  • 1 left over boiled potato
  • 2 tablespoons of butter (or if you are like my boyfriend and think butter will kill you, that fake stuff in the tub or olive oil with a sprinkle of salt is fine)
  • 1/4 cup of wheatberries, bulgar, or any other whole grain that you have easily on hand *
  • options: any other left over vegetables, or a poached egg
  1. Heat a fry pan, toss the broccoli in with a few tablespoons of water and cover until the broccoli is bright and tender.
  2. Once the water has evaporated, add the butter over high heat until the broccoli is toasted
  3. Lower the heat and add onions and other vegetables and whole grains (as you use) and stir until hot
  4. Sprinkle with freshly grated Parmesan, cracked black pepper and salt to taste
  5. Enjoy!

My last version – I omitted the wheatberries and used a small potato I had knocking around in my fridge with the onion. I ate this with a little wedge of toasted bread.

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