Sauteed Broccoli w/ Feta & Pinenuts by Zuzka
I'm sure you've heard how much is broccoli good for you and that you should eat it every day. The trick is to come up with meals where the broccoli shines and it's flavor is a great addition to the dish instead of being just a replacement for pasta and other starchy carbs. This is the dish, and all you need besides the broccoli (a full plate) is about a cup of sliced mushrooms, 1/2 cup of feta cheese, 1/4 cup of pine nuts, 3 stalks of green onions, 3 radishes, 1 clove garlic, olive oil, and hemp protein.
Start by filling a small pot with cold water and bring it to boil.
While you are waiting for the water to boil, you'll have plenty of time to chop the onions.
And the Radishes.
And peel the garlic and find the garlic press. I usually look into one drawer, then the other, and then I find it in the dishwasher.
Add the broccoli into the boiling water for about 2 minutes. As soon as you cover the boiling pot with the broccoli, take a large skillet and heat up about 3 tablespoons of olive oil over medium/high heat.
I didn't have to chop the mushrooms, because I bought them chopped already, so once you strain the broccoli and the olive oil is really hot in the pan, add the broccoli, mushrooms, and onions and sauté for about 3- 4 minutes. I like to see some color on the broccoli and the mushrooms.
Just before you're done with the sautéing, you want to attack the skillet with the garlic press and squeeze the one clove of garlic over the broccoli. Mix it in, add some salt and transfer it all onto a plate.
You can see nice brown edges on the mushrooms and the broccoli. The broccoli is going to be tender, but still rather crispy than soft and saggy. Before you dress it up, mix in some hemp protein for your own good.
The last step is to dress it up with thinly sliced radishes, crumbled feta cheese, pine nuts, and drizzle of olive oil on top.
This is really the best vegetarian dish I've made in a while, and I would be delighted if you tried it at home and then be forever grateful