Broccoli With Red Pepper And Shallots
|Broccoli||2 Bunch (200 gm)|
|Red bell pepper||1 Large, cut into thin strips|
|Shallots/1 small onion, thinly sliced||3 Ounce|
|Ground black pepper||1⁄4 Teaspoon|
|Sliced almonds||1⁄4 Cup (4 tbs) (Toasted)|
Trim off leaves and tough ends of broccoli stalks.
Cut broccoli into flowerets.
Peel stalks, then cut into 1-inch pieces.
To cook broccoli, heat 2 quarts lightly salted water in 3-quart saucepan over high heat to a boil.
Add broccoli and boil, uncovered, 3 to 5 minutes or until bright green and tender.
Drain broccoli in colander.
Rinse under cold water; drain thoroughly.
Melt margarine in 12-inch nonstick skillet over medium heat.
Add bell pepper and shallots.
Cook 3 minutes, stirring occasionally.
Cook 4 to 6 minutes, stirring occasionally.
Sprinkle with salt and black pepper; mix well.
Garnish with almonds, if desired.
Serving size: Complete recipe
Calories 362 Calories from Fat 170
% Daily Value*
Total Fat 20 g30.4%
Saturated Fat 2.3 g11.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1053.2 mg43.9%
Total Carbohydrates 40 g13.4%
Dietary Fiber 10.4 g41.8%
Sugars 9.5 g
Protein 14 g27.1%
Vitamin A 131.5% Vitamin C 577.7%
Calcium 19.1% Iron 21.2%
*Based on a 2000 Calorie diet