Sesame-garlic broccoli – a perfect side dish that’s ready in 20 minutes.
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Why it Works: It’s Not Easy Being Green
Cooking broccoli can be tricky. Cook it right and it is crisp and green. Overcook it and you end up with a limp, olive drab floret. Your best safeguard against this is understanding why broccoli is green in the first place. Broccoli, and all green plants, contains a pigment called chlorophyll. In the living plant, chlorophyll is protected because its job is to turn sunlight into food. When heated, chlorophyll loses this protection and is exposed to its enemy: acid. Lemon juice, vinegar and even broccoli’s natural acidity can turn chlorophyll’s lovely green to brown. To keep chlorophyll and acid far apart, follow these rules: Cook broccoli quickly (no more than 8 minutes), keep the pot uncovered (that would concentrate the acid) and add acid just before serving.
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