Basil Broccoli recipe
Prep Time: 10 minutesCook Time: 5 minutes
Serves: 4Per Serving: 125 Calories, 7.7g Total Fat (1.1g saturated, 5.4g monounsaturated), 13g Carbohydrates, 5g Protein, 5g Fiber, 125mg Sodium
Storage: Store in an airtight container in the refrigerator for 5 to 7 days.
1 bunch of broccoli
Sea salt2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic½ cup diced red bell pepper or cherry tomatoes
Pinch of red pepper flakes2 teaspoons lemon zest
¼ cup fresh basil, finely chopped1 tablespoon freshly squeezed lemon juice
Bring a large pot of water to a boil. Cut the broccoli florets off the stalks, then peel the stems and cut them into bite-size pieces. Add a pinch of salt and the broccoli florets and stems to the pot of water and blanch for 30 seconds. Drain the broccoli, then run it under cold water to stop the cooking process; this will retain its lush green color.
Heat the olive oil in a sauté pan over medium heat, then add the garlic and red pepper flakes and sauté for 30 seconds, just until aromatic. Add the bell pepper and a pinch of salt and sauté for an additional minute. Stir in the broccoli florets and ¼ teaspoon of salt and sauté for 2 minutes; the broccoli should still be firm. Gently stir in the lemon juice, lemon zest, and basil and serve immediately.
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