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Sunflower Broccoli Recipe

Sunflower Broccoli Recipe photo by Taste of Home

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This tasty side has a great flavor and a nice crunch. Even kids who don't normally care for broccoli will gobble it up.—Jean Artus, Aurora, Colorado

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Sunflower Broccoli Recipe

Prep/Total Time: 15 min.

Yield: 10 Servings

15 15

Ingredients

2 garlic cloves, minced
3 tablespoons canola oil
2-1/2 pounds fresh broccoli, cut into florets (about 10 cups)
1/4 cup chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sunflower kernels

Directions

In a large skillet, saute garlic in oil for 1 minute. Add broccoli; cook and stir for 3 minutes. Add the broth, oregano, salt and pepper; cover and cook for 4 minutes or until broccoli is crisp-tender. Sprinkle with sunflower kernels. Yield: 10 servings.

Nutritional Analysis: One serving (3/4 cup) equals 80 calories, 6 g fat (trace saturated fat), 0 cholesterol, 174 mg sodium, 7 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Sunflower Broccoli in Taste of Home February/March 2002, p13

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Reviews for Sunflower Broccoli

Sunflower Broccoli

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(1-1) of 1 reviews

Reviewed on Aug. 20, 2011 by raceywlf

I like adding another vegetable to broccoli, so I used 1 lb. broccoli florets & 3 zucchini, than I cut in half lengthwise and then into 1/2" slices, then I just followed the recipe, and it turned out wonderful. I toasted the sunflower kernels earlier, and added at the end.