Broccoli Italian Style the Editors of Publications International, Ltd.
Broccoli Italian Style
Makes 4 servings
|2||tablespoons lemon juice|
|1||teaspoon extra-virgin olive oil|
|1||clove garlic, minced|
|1||teaspoon chopped fresh parsley|
|Dash black pepper|
- Trim broccoli, discarding tough part of stems. Cut broccoli into florets with 2-inch stems. Peel remaining broccoli stems; cut into 1/2-inch-thick slices.
- Bring 1 quart water to a boil in large saucepan over high heat. Add broccoli; return to a boil. Reduce heat to medium-high. Cook, uncovered, 3 to 5 minutes or until broccoli is fork-tender. Drain; arrange evenly in serving dish.
- Combine lemon juice, oil, garlic, parsley and pepper in small bowl. Pour over broccoli, turning to coat. Let stand, covered, 1 to 2 hours before serving to allow flavors to blend.
|Saturated Fat||trace g|
|Total Fat||2 g|
|Calories from Fat||26 %|
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