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Broccoli is a medium potassium food, low in sodium and phosphorus, and suitable for all the following kidney conditions and treatments: Chronic Kidney Disease (CKD) Transplant.

kidney.org - Broccoli | National Kidney Foundation

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Makes four 1-cup servings

The broiler is an unsung kitchen hero because it imparts a flavorful char in half the time that grilling takes. In this 20-minute recipe, kale, broccoli, and chickpeas crisp under the broiler while the pasta water boils. Make sure to spread out the vegetables and chickpeas so they have room to caramelize properly instead of steaming (the more crunchy bits, the better). Finish by tossing the pasta and vegetables with a quick sauce of butter, lemon zest and fresh ricotta, a rich and creamy complement to the charred vegetables. Enjoy with crusty bread, good wine, and a sense of accomplishment — you just got dinner on the table in under a half hour.

Ingredients:

12oz dried linguine or spaghetti

14oz can chickpeas, drained and rinsed

1 bunch broccoli or broccolini, trimmed

and cut into thin florets (about 1.5 pounds),

stems reserved for another use

2 large garlic cloves, thinly sliced

½ tsp red pepper flakes

⅓ cup extra-virgin olive oil, plus more

for drizzling

Black pepper, to taste

1 bunch Tuscan kale, stemmed and cut into

bite-size pieces

1 lemon

2 tbsp unsalted butter

8oz ricotta, preferable room temp

Flaky sea salt, to taste

Instructions:

Bring a large pot of water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup pasta cooking water and drain the pasta. Meanwhile, heat the broiler and set a rack roughly 8 inches from the heat source. In a large bowl, toss the broccoli, chickpeas, garlic, red pepper flakes, and ⅓ cup oil until evenly coated. Season with salt and black pepper. Spread out evenly on one sheet pan. Add the kale to the same bowl and toss to coat in any residual oil. Drizzle with more oil as needed and toss to coat evenly. Spread out in an even layer on a second sheet pan. Working with one sheet pan at a time, broil the broccoli and chickpeas, tossing halfway through cooking, until the chickpeas are toasty, and the broccoli is tender and charred, 5 to 7 minutes. Broil the kale until just charred and crisp, about 5 minutes. Zest the lemon, halve it, then cut 1 half into 4 wedges. Squeeze the juice from the lemon half over the roasted vegetables and season to taste with salt and black pepper. Return the pasta to the pot. Add 1/4 cup reserved pasta cooking water, ricotta, butter, and lemon zest. Toss until well combined. Add the roasted vegetables and toss, adding more pasta water as needed. Divide among four bowls. Season with flaky sea salt and black pepper and serve with lemon wedges for squeezing on top. Drizzle with more oil, if desired.

Nutrition facts per serving

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What happens if your potassium gets too low?

A low potassium level can make muscles feel weak, cramp, twitch, or even become paralyzed, and abnormal heart rhythms may develop. The diagnosis is based on blood tests to measure the potassium level. Usually, eating foods rich in potassium or taking potassium supplements by mouth is all that is needed.

merckmanuals.com - Hypokalemia (Low Level of Potassium in the Blood) - Merck Manuals

Potassium supplements

If a disorder is causing hypokalemia, it is treated.

Usually, potassium can be replaced by taking potassium supplements by mouth. Because potassium can irritate the digestive tract, supplements should be taken in small doses with food several times a day rather than in a single large dose. Special types of potassium supplements, such as wax-impregnated or microencapsulated potassium chloride, are much less likely to irritate the digestive tract. To treat hypokalemia more rapidly, potassium is given by vein (intravenously) in the following situations:

The potassium level is dangerously low.

The low level causes abnormal heart rhythms.

Supplements taken by mouth are ineffective.

People continue to lose more potassium than can be replaced using supplements taken by mouth.

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