Magic broccoli sauce

The other night, I got home from work latish, I was tired, I wasn’t up to making anything elaborate. But I did feel a little guilty about the dearth of vegetables in my vegetarian sons’ diets, so I decided to make some broccoli. I threw some in a pot with a little water, cooked it till it was bright and just starting to soften, drained it, but not very carefully, and added four ingredients. That was it!

The boys loved it! The fought over the last piece! They poured the broth on their plates and mopped it up with bread! They asked me to make it again the next night. Which I did. And I’d like to have saved some to take a picture of, but there wasn’t a morsel left. If you served this over rice or noodles, you’d have a meal! You could always add tofu or chickpeas if you wanted a bit of protein. And you could add nut butter, or hot pepper, or garlic… I had to stop myself, because I think the beauty of this recipe is its simplicity.

It’s magic!

Here’s Junior Murvin with Magic Touch.

1 bunch of broccoli
2 T butter
1 T honey
1 t dijon mustard
2 t tamari

Put about an inch of water in a pot. Bring it to a boil. Put the broccoli in, cover, and cook, at a boil for about 5 minutes, till it’s bright and just tender, but still has some bite. (Or however you like it cooked!)

Drain the water, but not completely. The little bit that clings to the broccoli will form the broth.

Put all of the other ingredients in the pot, as well as some salt and black pepper. Stir well. Cover the pot for a minute or two, until the butter melts.

Serve!