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.
Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts3/4 cup: 82 calories, 6g fat (1g saturated fat), 0 cholesterol, 142mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein.
Originally published as Easy Broccoli Saute in Simple & Delicious November/December 2006