Difference between revisions of "Broccoli Italian-style"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Healthy Recipes for Diabetic Friends" to "Category:Diabetic-Friendly") |
||
| Line 24: | Line 24: | ||
__NOTOC__ | __NOTOC__ | ||
| − | [[Category: | + | [[Category:Diabetic-Friendly]] |
[[Category:Broccoli Recipes]] | [[Category:Broccoli Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
Revision as of 13:58, 1 April 2012
Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Source: the Editors of Easy Home Cooking Magazine
- Yield: Makes 4 servings
Ingredients
- 1¼ pounds broccoli
- 2 tablespoons lemon juice
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon chopped fresh parsley
- dash black pepper
Directions
- Trim broccoli, discarding tough part of stems. Cut broccoli into florets with 2-inch stems. Peel remaining broccoli stems; cut into ½-inch-thick slices.
- Bring 1 quart water to a boil in large saucepan over high heat. Add broccoli; return to a boil. Reduce heat to medium-high.
- Cook, uncovered, 3 to 5 minutes or until broccoli is fork-tender. Drain; arrange evenly in serving dish.
- Combine lemon juice, oil, garlic, parsley and pepper in small bowl. Pour over broccoli, turning to coat. Let stand, covered, 1 to 2 hours before serving to allow flavors to blend.
Nutritional Information:
Per serving:
- Fiber 3g | Carbohydrate 7g | Saturated Fat trace | Total Fat 2g | Calories from Fat 26% | Calories 44 | Protein 3g | Sodium 29mg
- Dietary Exchange: Vegetable 1½
