Mike's Super Easy Vegetables with Ghee

Mike’s personal recipe (you will LOVE vegetables after this!)

• 1 bunch/head of your favorite cruciferous vegetables (e.g., organic broccoli, yellow, purple or white cauliflower, romanesco, broccolini, or brussel sprouts)
• Organic Ghee
• Himalayan Pink salt to taste
• Freshly cracked black pepper to taste

NOTE: Once you do this often enough, you will get a feel for how to best cook and chop your vegetables.  Just make sure you don’t overcook them, so that you retain the vital nutrients. 

    1.  Fill a medium stainless steel pot (wider vs. deeper) with 2 or so inches of water, and
         heat.
    2.  Clean then remove the stems from the vegetables, then chop to desired size (broccoli
         and broccolini best when cut length wise).
    3.  Once the water comes to a rolling boil, gently place your vegetables in the pot.  No
         need to cover.  Stir gently a few times. 
    4.  Check vegetables for desired tenderness after 2 minutes. You will know when they
         are done because the color will still be bright. Use a fork or taste to ensure they are  
         just barely tender (if using small sized vegetables be careful not to overcook). 
    5.  Once done, immediately drain in a colander. 
    6.  Scoop one generous tablespoon of Ghee into the warm empty pot. 
    7.  Once vegetables have sufficiently drained, give the colander a few gentle shakes and
         place vegetables back in the pot.  Add a teaspoon or more of Ghee. Sprinkle Pink
         Himalayan salt and cracked black pepper to taste.  Gently stir. Serve.