Sunflower Broccoli Recipe
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
- 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
- 1. 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.
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.
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