​This is an easy dish to take to a potluck or a sick friend.  You can substitute the broccoli for kale or another green. Make extra and freeze it.
Ingredients (6 servings)

• 4 cups cooked rice (brown or white)
  
• 2 cups shredded cheddar cheese
  
• 3-4 cups of broccoli florets, steamed
  
• 2 Tbsp. olive oil
  
• 1 yellow onion, thinly slice
  
• 4 medium garlic cloves, finely chopped
  
• 3 chicken breasts, fat and skin removed, sliced into thin strips
  
• Juice from 2 lemons
  
• Salt and pepper

​Directions
1. Preheat the oven to 350°
2. Sauté the onions in olive oil over medium-high heat until soft.  Season with salt and pepper.  Add the garlic; sauté another minute.  Add the chicken and cook for about 5 minutes.  Add the juice from one lemon and continue to cook for another 5– 10 minutes until the chicken is cooked through.
3. Spread the rice in the bottom of a medium glass baking dish.  Cover with the broccoli and then the chicken and onions.  Add more lemon juice (to taste) and cover with the cheese.
4. Mix lightly and bake covered (with aluminum foil) for about 20 minutes or until heated through.  Remove the foil and continue to bake for another 5-10 minutes or until cheese is starting to drown.

Sprouting broccoli has a mustard-like bitterness that becomes mellowed by blanching briefly before sautéing.

Ingredients (4-6 servings)

• 2 tbsp sea salt, plus ½ tsp
  
• 1 large bunch sprouting broccoli (About 450g)
  
• 3 tbsp olive oil
  
• 1 large garlic clove, thinly sliced
  
• Generous pinch chilli flakes

Directions
1. Bring a large pot of water to a boil over high heat. Add the 2 tablespoons of salt.
2. Fill a large mixing bowl with cool water and ice cubes.
3. Line a large plate with a few layers of paper towels.
4. Trim off and discard about an inch from the ends of the sprouting broccoli stems, then add the vegetable to the boiling water. Once the water returns to a boil, cook for 1 minute, then use tongs to transfer the vegetable to the ice-water bath just long enough to cool it completely. Transfer the vegetable to the plate.
5. Heat the oil in a large frying pan over medium heat. Once the oil shimmers, add the garlic and cook for about 30 seconds, stirring until it is just beginning to turn golden. Add the blanched sprouting broccoli, the remaining ½ teaspoon of salt and the chilli flakes; cook for 2 minutes, stirring frequently, until the vegetable is warmed through and tender.
​6. Serve warm.