OK, it wasn’t exactly like that, but he did raise a fist in defiance against broccoli, especially when the broccoli farmers taunted him with truckloads of those little leafy green trees.
Yea, we all have tales of woe over force fed vegetables.
For me it was succotash which my stepmother made me eat before being excused from the table. Ha ha, but I showed her when I spit it into a napkin and finally said at nine PM, “I’m done. May I be excused?”
I did not eat succotash again until I was in culinary school where I decided that I would overcome all of my childhood food phobias. I formed new and lasting relationships with Brussels sprouts and split peas too.
For those of you who “do not like broccoli” with as much passion as George abhorred it, please read on and give me a chance to persuade you otherwise.
Broccoli is member of the cruciferous or Brassica family, sharing lineage with cauliflower, collard greens, Brussels sprouts, cabbage, kale, radishes, horseradish, arugula, mustard, rutabagas, kohlrabi and turnips. With such a variety of tastes, textures and nutrients to offer, this is certainly a family tree worth climbing.
1 bunch Broccoli, diced, florets & stems (~4 cups total)
¼ red onion, fine dice
½ cup walnuts, chopped
½ cup dried cranberries (or raisins)
2 Tablespoons Canola based mayo
1/2 cup Lowfat Organic Yogurt
1 Tbsp Apple Cider Vinegar
1 Tbsp Honey
¼ tsp Cayenne Pepper
¼ tsp sea salt
Cut the florets and stems into 1/2 inch pieces (remove one inch from the end of the stalks and discard)
To Blanch Broccoli: Boil water in a sauce pot. Throw the broccoli in the water then immediately remove from heat and rinse in a colander under cold running water to stop the cooking process. Refrigerate to chill. Combine dressing ingredients in a large bowl and mix with a fork. Add the chopped broccoli, onion, walnuts and cranberries. Mix well. Serve on a bed of greens and top with tofu, shrimp or free range chicken.