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Jim MacNeal of Waterloo, New York invented this recipe while looking for a different way to cook broccoli that was lower in fat and sodium. Quick, colorful and tasty, it makes a quick and easy accompaniment to a variety of meals. TASTY TIP: Don’t want to throw out all those leftover broccoli stalks? Cut them up and add raw to salads or cook until tender, then puree and add to sour cream dip.
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 82 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 142 mg sodium, 7 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Broccoli Saute in Simple & Delicious November/December 2006, p11
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Reviewed on Mar. 29, 2009 by Joscy
Two of my favorite veggies are broccoli and sweet pepper. Look forward to trying this soon. Thank you for sharing your "invention"
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