This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Eat broccoli. And cauliflower, cabbage, and other stuff that looks like it came out of a mini Tolkien forest." -Steve Edwards
You can purchase broccoli flowerets already cut up, but you can use the peeled and diced stems in salads to add crunch and flavor. (You could also use the leftover stems in Broccoli Cheese Soup.) There's just as much flavor in the stems as there is in the flowerets.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes good leftovers, hot or cold.
|1 Tbsp||olive oil|
|3 cloves||garlic (thinly sliced)|
|1 large||head broccoli (or about 3 cups flowerets) (cut into small flowerets)|
|fresh ground black pepper (to taste)|
Preheat the oven to 325F.
Place the olive oil in a large skillet on the range over medium heat. Add the sliced garlic and cook slowly, stirring frequently, adjusting the heat so that the garlic doesn’t brown.
After 3 minutes, add the broccoli, salt, and pepper, and toss well.
Place the pan in the oven and roast for about 15 minutes, stirring frequently, until the broccoli is cooked to your desired level of tenderness.
Serving size: about 1 1/2 cups
|Calories 126||Calories from Fat 67|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 13g||5%|
|Dietary Fiber 4g||14%|
|Vitamin A 17%||Vitamin C 211%|
|Calcium 9%||Iron 8%|
|Vitamin K 143 mcg||Potassium 485 mg|
|Magnesium 32 mg|