It’s one of those veggies that kids don’t typically care for. Even my kids… But over the years, I’ve found a few ways to serve broccoli that they legitly like. This is one of them.
This side dish is quick to make like its more popular Brassicaceae “rice” kin. The colors and specs of pineapple are particularly enticing to kids (and us kids at heart), making it a great side to serve with almost any entree.
Stir fry? Yep. Burgers? Totally. Meatballs? Always. Fish? Abso-freakin-lutely.
- 1 TB fat of choice (I used avocado oil)
- 1 cup freshly chopped pineapple
- 1 shallot, chopped
- 2 garlic cloves, pressed or grated
- 1-inch fresh ginger, peeled and grated
- 1 TB coconut aminos
- 1 head broccoli, florets removed and "riced" in a food processor fitted with a steel blade
- Sea salt, to taste
- Fresh cilantro to garnish, whole or chopped
- Bring a large cast iron skillet to medium-high heat, then add fat of choice to let it heat up.
- Cook chopped pineapple until it begins to caramelize slightly, about 5 minutes. Transfer to a bowl.
- Add shallot, garlic, and ginger to the pan and cook 3 minutes, stirring often. Drizzle in the coconut aminos and carefully fold in the green "rice".
- Continue cooking, stirring often another 3 minutes. Return the pineapple to the pan and fold together. Season with sea salt to taste, letting the flavors combine.
- Serve with a garnish of cilantro.