No skimping on the basil! Not only does it contain powerful antioxidant properties, basil combined with the broccoli and the peppers or tomatoes really takes the flavor over the top.
The combination of the bright green of the broccoli and the red of the bell peppers is beautiful, making this dish a feast for the eyes. Be sure to add the lemon juice and zest just before serving, as the lemon will dampen the color of the broccoli if it sits for more than a few minutes.
Cut the broccoli florets off the stalks, then peel the stems and cut them into bite-size pieces. Add a pinch of salt and the broccoli florets and stems to the pot of water and blanch for 30 seconds.
Drain the broccoli, then run it under cold water to stop the cooking process; this will retain its lush green color.
Heat the olive oil in a sauté pan over medium heat, then add the garlic and red pepper flakes and sauté for 30 seconds, just until aromatic.
Add the bell pepper and a pinch of salt and sauté for an additional minute.
Stir in the broccoli florets and ¼ teaspoon of salt and sauté for 2 minutes; the broccoli should still be firm.
Gently stir in the lemon juice, lemon zest, and basil and serve immediately.
Culinary RX: Talk about a one-two punch. It turns out that, in tandem, some vegetables have a synergistic effect, pumping up each other’s ability to fight cancer. When researchers combined tomato and broccoli, their ability to shrink prostate tumors in mice was significantly higher than what either vegetable could accomplish on its own. Now, if they could only find a similar link between mashed potatoes and gravy…?
(Recipe taken from The Cancer Fighting Kitchen by Rebecca Katz with Mat Edelson)