Broccoli has become so popular in Turkey for a few years. It was one of the vegetables Turkish people weren’t aware of. In the first years when broccoli was seen at markets, people thought that it was very much like cauliflower, just the green version of it. Some people dared to try this new green cauliflower like vegetable and they found it tasteless. Very few people loved it at their first try. Then doctors and media worked together to persuade people to have especially broccoli salad to prevent many serious diseases like cancer and prostate. This campain still continues on social media tools. Today, Turkish people are aware of broccoli benefits, learning how it is healthy make people love it unlike the past when they first tried it and they are trying to find new ways to eat it. Having broccoli salad has become the most common way of enjoying this cute green flower. Doctors recommend not to waste the water in which you boil broccoli when making broccoli salad. You can use it in soup or you can even drink it as it is when cold. I generally add it to soup of that day or I put it in freezer to use it later.
- ½ head broccoli
- 4 cloves garlic, mashed
- 1 lemon, squeezed
- 3 tbsp extra virgin olive oil
- 1 tsp chili powder
- salt to taste
- Cut broccoli into bite-sized florets. Wash them well.
- Fill about a liter of water in a pot and put broccoli florets into it.
- Heat it and boil about 10 minutes until tender, but not mushy.
- Once it’s done, transfer broccoli florets in a large bowl filled with very cold water.
- You can even add ice cubes to make it colder.
- Wait florets in this icy water for some minutes.
- And drain. It will preserve its bright green color in this way.
- Mix extra virgin olive oil, lemon juice, mashed garlic, salt and chili powder.
- Pour this mixture on broccoli florets, combine them well and it’s ready!
- You can serve it with any chicken or meat dish or with fish.