Italian Broccoli Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 96
  • Fat:
  • 7 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 30 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 3 g
  • Protein:
  • 4 g


Carrots with Rosemary Butter

These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam... View this recipe »


 

Oil Explanation

Will you explain the difference between olive oil, virgin olive oil and extra-virgin olive oil? —P.G.,... Read more »


Italian Broccoli

Reminisce Extra - try a FREE ISSUE today!

I have been making this dish for years. It is a great way to dress up broccoli, a colorful side dish with any roasted meats. I often steam the broccoli ahead of time, cool it quickly in cold water, drain and then, when ready to serve, warm it in the hot garlic oil.

SERVINGS: 2

CATEGORY: Side Dish

METHOD: Other stovetop

TIME: Prep/Total Time: 10 min.

Ingredients:

  • 1/2 pound fresh broccoli spears, cut into 2-inch pieces
  • 1 tablespoon Crisco® Light Olive Oil
  • 2 garlic cloves, thinly sliced
  • Pinch crushed red pepper flakes, optional
  • Salt to taste

Directions:

Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender.
    Meanwhile, in a small skillet, combine the oil, garlic and pepper flakes if desired. Cook over low heat until garlic begins to brown, about 1-2 minutes, stirring occasionally. Using a slotted spoon, remove garlic and discard. Add broccoli and toss to coat. Season with salt. Serve immediately. Yield: 2 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer