Bright And Zesty Broccoli Recipes

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ZESTY BROCCOLI AND ARTICHOKES

We grow a lot of broccoli in our garden, so I've experimented with different ways to prepare it. It tastes very good and is good for you.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10



Zesty Broccoli and Artichokes image

Steps:

  • In a saucepan, bring water to a boil. Add broccoli; cook, uncovered, for 2 minutes. Drain and set aside., In a skillet, saute garlic in oil until tender. Add the artichokes and saute for 2 minutes. Add broccoli, salt, pepper and pepper sauce; saute 3 minutes longer or until broccoli is tender. Remove from the heat; sprinkle with lemon juice and Parmesan.

Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

2 cups water
4 cups fresh broccoli florets
2 garlic cloves, minced
1 tablespoon olive oil
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese

BRIGHT AND ZESTY BROCCOLI

This recipe is a wonderful way to get anyone to eat fresh broccoli. It's a wonderful side that can be served with a variety of main courses. The orange adds a bright flavor.

Provided by MrsFugrim

Categories     Broccoli Side Dishes

Time 25m

Yield 4

Number Of Ingredients 7



Bright and Zesty Broccoli image

Steps:

  • Heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat briefly, about 1 minute. Stir the broccoli into the mixture; season with salt and pepper. Continue cooking about 5 minutes more; transfer to a serving bowl. Pour the orange juice over the broccoli and toss to coat. Serve hot.

Nutrition Facts : Calories 63.1 calories, Carbohydrate 6.6 g, Fat 3.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 135.1 mg, Sugar 2 g

1 tablespoon extra-virgin olive oil
1 ½ tablespoons grated orange zest
½ teaspoon red pepper flakes
1 head broccoli, cut into small pieces with stalks peeled
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons freshly squeezed orange juice

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