In addition, studies show that even if we are vegetarian, we don't risk being anemic any more than do people who eat meat. But if you're worried about how much iron you're getting, there are ways to make sure your body gets all it can from the food you eat. A new study shows that cooking increases the amount of iron you can absorb from many vegetables. If you nibble a little broccoli floret, you're likely to absorb 6 percent of its iron. Cook broccoli, and 30 percent of the iron is available to you.
Similar numbers apply to cabbage.
It makes an equally admirable sauce for pasta. A sprinkling of minced olives or aged cheese adds a great flavor dimension to the mixture, but it makes a good, simple meal without those adornments. Bring 2 quarts of water to boil in a wide saucepan or skillet with 1 tablespoon salt. Add broccoli and cook 4 to 5 minutes, until dark green and barely tender. Drain and rinse under cold water.