Broccoli with Garlic and Soy Sauce

It's probably pretty obvious if you read my menu plans that broccoli is one of my favorite vegetables. I've never been a fan of cheese sauce on vegetables. Well, if you asked my elementary school self she'd probably tell you a different story, but let's be safe and say that since I started driving I haven't been fond of it. The one exception is when Yaya makes broccoli and melts American cheese slices on top, but really I just like the taste of the broccoli and I feel the cheese flavor overpowers it.

I make it a couple of different ways. Sometimes I roast it with garlic, cumin, and olive oil. Other times I just steam it and sprinkle on a little of my all-purpose seasoning (I've never shared that one with you but I plan to soon). I recently discovered a new way to cook my broccoli that is my new favorite way to cook broccoli.

This recipe uses soy sauce so I don't have to add any salt and it's only three ingredients. You can throw it in a small saucepan on the back eye of the stove on low and forget about it while you prepare the rest of dinner. It has way more flavor than normal steamed broccoli and with the soy sauce it pairs well with almost anything but especially goes well with Asian inspired food.

So if you're one of those people who can't eat broccoli unless it's smothered in cheese, ditch the cheese just this once and try it my way. If you don't like it (which you will) you can go back to your cheesy broccoli (but you won't) trust me.

Broccoli with Garlic and Soy Sauce

Source: Totally Original

1 lb broccoli crowns, cut into florets (or however you like to cut it, I like long stalks on mine)
2 cloves garlic, minced
2-4 tsp soy sauce (more or less to taste)
2-3 Tbsp water

Place the broccoli, garlic, soy sauce, and water in a small sauce pan over medium heat. Cover with the lid and leave it alone. Seriously, just let it do its thing for about 10-15 minutes. You can stir it every 5 minutes or so and if it looks like it's cooking too fast just turn it off and leave it uncovered until dinner is ready.

When you're ready to serve use either a slotted spoon or some tongs.

This stuff goes with everything! But I like it with rice or mashed potatoes or pasta or chicken or steak or roast beef or pork chops... Sorry, seriously everything!