Broccoli with Red Pepper and Shallots the Editors of Publications International, Ltd.
Broccoli with Red Pepper and Shallots
Makes 6 servings
|2||bunches fresh broccoli (about 2-1/4 pounds), cut into florets and stalks cut into 1-inch pieces|
|2||teaspoons margarine or butter|
|1||large red bell pepper, cut into short thin strips|
|3||large shallots (3 ounces) or 1 small onion, thinly sliced|
|1/4||teaspoon black pepper|
|1/4||cup sliced almonds, toasted (optional)|
- Bring 2 quarts water to a boil in large saucepan over high heat Add broccoli; boil, uncovered, 3 to 5 minutes or until bright green and tender. Drain and rinse under cold water; drain well.
- Melt margarine in 12-inch nonstick skillet over medium heat. Add bell pepper and shallots. Cook 3 minutes, stirring occasionally. Add broccoli. Cook 4 to 6 minutes, stirring occasionally. Sprinkle with salt and black pepper; mix well. Garnish with almonds, if desired.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||21 %|
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