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.