Yep, It's Broccoli
I kind of grew up without broccoli. I didn't really give it a second thought until I went away to college and discovered this beautiful vegetable. I ate it regularly with my roommates, and I couldn't understand why it wasn't a staple on the generally healthy table of my family. I came home, touting the virtues of broccoli -- it's a member of the cruciferous vegetable family, can help lower cholesterol, is high in vitamins A and K and fiber, and is delicious! My father patiently let me wax eloquent for a while, and then quietly said, "Well, you didn't have it in the Navy."
Yeah.
Broccoli can also be ruined pretty easily. But if you remember one rule, you'll be ok. Here's the rule: undercook. Cooked broccoli should be bright green. Years ago my mother-in-law refused to eat broccoli in a restaurant because it was so bright green that she thought they had soaked it in food coloring. She'd never had properly prepared broccoli! I corrected that quickly.
Anyway, I grabbed some broccoli the other day and made this simple roasted broccoli for lunch -- paired with slices of heirloom tomato. Perfection. This recipe is a perfect jumping-off place for lots of meals; add some chopped tomatoes and toss with pasta or serve atop rice or quinoa for a heartier meal.