My blogging nemesis Sassy has a thing about broccoli. Strange, but true. In fact, she’s taken to writing poetry about her broccoli aversion, which you can read by clicking this link.
Now, I love broccoli. A lot. And I won’t stand idly by while broccoli is falsely defamed. And so, a Floret to Broccoli:
Brock-oh-li, I love thee, intensely
so bright green, no protein, good for me
Vitamins: rich in C, K and A
Three Three Diindolylmethane!
Roasted, grilled, baked or fried
Basted, boiled, steamed and dried
Chopped, pureed, soupified or smashed
Frozen, toasted, and raw a blast
Eat it up, every day
No matter what that Sassy say
Her mother told her to eat her greens
But all she wants is moldy beans.
Broccoli evolved from cabbages in Europe and has been known for more than two thousand years. It has been a staple of Italian cooking since the days of the Roman Empire. It started becoming widely known in the United States only about 90 years ago.