Originally published in the Journal de Montréal on August 2, 2008.
If vegetables are good for the health, then broccoli is a veritable champion. In addition to its well-known success in the prevention of cancer, broccoli is also effective in reducing the risk of heart diseases.
In fact, all the members of the cruciferous family (cabbage, cauliflower, Brussels sprouts, etc) and broccoli have similar beneficial effects, which means that we can make the most of them, without falling into a rut. According to Dr. Richard Béliveau, we should consume at least 3 portions of these vegetables per week to prevent health risks.
Alas, broccoli has a bad reputation, especially because it is often over boiled, a cooking method that gives it a dull color and at the same time reduces its anti-cancer compounds. So let us opt for boiling it rapidly in very little water or steaming it, and let us make the most of the broccoli that grows locally.
A few of our recipes that feature broccoli: