Makes 6 servings
|1||(2-inch) piece peeled fresh ginger, grated, or to taste|
|1||pound broccoli florets or 1-1/2 pounds broccoli crowns|
|2||tablespoons olive oil|
|1/2||teaspoon minced garlic|
|1/3||cup chicken broth|
|1/4||cup toasted slivered almonds|
- Fill a large bowl with water and ice; set aside. Squeeze juice out of ginger with your fingers and reserve; discard ginger. Steam broccoli for 3 to 5 minutes or until crisp-tender. Remove from steamer and plunge into ice water to stop cooking. Drain and pat dry.
- Heat medium nonstick skillet over medium-high heat. Add olive oil and shallot; cook, stirring, until translucent. Add garlic and cook until fragrant. Add broccoli, broth and ginger juice; reduce heat and simmer 3 to 5 minutes or until most of the liquid has evaporated. Toss almonds with broccoli.
To toast almonds, preheat oven to 325°F. Place almonds in a single layer on an ungreased jellyroll pan. Bake for 3 minutes and stir. Bake 2 to 4 minutes more or until almonds are browned. Remove from pan immediately.
|Serving Size:||1/2 cup|
|Saturated Fat||<1 g|
|Total Fat||7 g|
|Calories from Fat||65 %|
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