This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
Are you ready for a super flavorful and quick AIP side dish? Yes?! Then you must try this AIP Stir Fried Garlic Broccoli.
Is Broccoli AIP friendly?
Yes. Broccoli is a Cruciferous vegetable and allowed during the elimination stage of the autoimmune protocol diet.
What does stir-fry mean?
Stir-fry is a fast way of cooking meat and veggies in a pan over high heat.
Should you blanch broccoli before stir frying?
Nope. Stir-frying allows the broccoli to cook completely while retaining some crunch. Blanching the broccoli beforehand would mean the broccoli would just be overcooked after stir-frying. It’s totally not necessary.
- Extra Virgin Olive Oil
- 3 bunches of Broccoli cut into bit size pieces
- 1 teaspoon Sea Salt
- 3 teaspoons Garlic Powder
- Generously coat the bottom of an extra-large fry pan (14” diameter) with oil over high heat.
- While the pan is heating up, put all the broccoli florets into a strainer and rinse with water. No need to remove the excess water. Just dump the broccoli into the fry pan. The extra water from rinsing will help the broccoli steam.
- Next, sprinkle the broccoli with the salt and garlic powder. Toss until it’s coated with the oil and the seasoning has been distributed over the broccoli.
- Let the broccoli cook while tossing frequently about 5 minutes or until the broccoli is crisp but cooked through.
- Remove from heat and serve immediately.
This recipe requires an extra-large fry pan. If you don’t have one, get one. You can make 3 times the number of veggies in it! If you don’t’ have one, you’ll need to cook the broccoli one bunch at a time and divide the salt/garlic powder accordingly.
Don’t skimp on the oil. You’ll need enough so the pan doesn’t dry out, coats all the broccoli and you want just enough left over after cooking to create a sauce. The olive oil cooks down and combines with the salt and garlic to create a sauce that tastes a little like garlic butter.
If you're looking for an extra-large fry pan, I found a ceramic coated (non-stick) one at a restaurant supply store. They can be hard to find otherwise.
0 comments