1 bunch broccoli (1 1/4 pounds) 2 teaspoons extra-virgin olive oil 2 tablespoons capers, rinsed 1 clove garlic, finely chopped 1/2 cup water
Salt & freshly ground pepper to taste
1. Cut off and separate broccoli florets. Trim the tough ends of the stalks; peel the stalks if desired and cut crosswise into 3/8-inch-thick slices.
2. Heat oil in a large skillet over medium heat. Add capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the broccoli florets and stalks and water; bring to a simmer. Reduce the heat to medium-low, cover and cook until the broccoli is tender, about 5 minutes. Uncover, increase the heat to high and cook, stirring, until any remaining water evaporates, about 1 minute. Season with salt and pepper.
63 calories,3 g fat, 8 carbs, 4g protein, 4 g fiber
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