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.
- 1/2 cup chopped onion
- 1/2 cup julienned sweet red pepper
- 2 tablespoons olive oil
- 6 cups fresh broccoli florets
- 2/3 cup water
- 1-1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, saute onion and red pepper in oil for 2-3 minutes or until crisp-tender. Stir in the broccoli, water, garlic, salt and pepper. Cover and cook over medium heat for 5-6 minutes or until broccoli is crisp-tender. Yield: 5 servings.
Originally published as Broccoli Saute in Simple & Delicious November/December 2006, p11
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