Spicy Chili-Lime Broccoli Yum-ness!
I’d never made this before, but it’s so simple I had to share. This is not perfected yet, but it’s still delicious. Measurements are estimates, so please adjust to taste, as needed.
You will need:
2 large broccoli heads, destemmed and chopped
1/2 quart vegetable broth
1/4 cup gluten-free tamari
1/8 cup fresh lime juice
3 tbsp red chili flakes
1/4 cup coconut palm sugar
2 tbsp blackstrap molasses
pinch of fine himalayan sea salt, to taste
Start by bringing veggie broth to a medium-high heat. Add chopped broccoli to the broth once it simmers. Reduce heat to medium and add remaining ingredients (minus the sea salt), turning broccoli slowly into the mixture with a spatula. Depending on how well you want your broccoli cooked, you may need to remove the broccoli from the sauce before it has a chance to thicken. Continue heating any remaining sauce separately so that broccoli doesn’t overcook, until it becomes thick and slightly gooey. Taste test at some point to see if any salt needs to be added (just don’t go crazy!). Add broccoli to the sauce to reheat, and serve. Such a great way to make something once so unappealing taste divine! Hope you love it.