Broccoli With Spicy Gremolata By: Diabetic forcast
[email protected] Makes: 16 servings Serving Size: 1/2 cup Calories 30 Fat 2 g Saturated Fat 0.2 g Trans Fat 0 g Carbohydrate 3 g Fiber 1 g Sugars 1 g Cholesterol 0 mg Sodium 45 mg Potassium 120 mg Protein 1 g Phosphorus 25 mg Choices: Nonstarchy Vegetable 1 Recipe by Robyn Webb, MS, LN; photography by Terry Doran; food styling by Annie Whyte; styled by Todd Hansen Makes: 16 servings Serving Size: 1/2 cup Preparation Time: 20 minutes Cooking Time: 3 minutes Ingredients 1/3 cup minced fresh parsley 2 Tbsp.(Tablespoon) olive oil 1 Tbsp. lemon juice (Tablespoon) 2 tsp.(teaspoon) grated fresh lemon zest 2 garlic cloves, finely minced 1/4 tsp.(teaspoon) red pepper flakes 1/4 tsp. sea salt 1/4 tsp.)(teaspoon) freshly ground black pepper 2 lbs.(pound) broccoli, cut into florets, stems peeled and thinly sliced Directions 1. Fill a large pot 2/3 full of water. Bring to boiling. In the meantime, make the gremolata: In a small bowl, combine the parsley, olive oil, lemon juice, lemon zest, garlic, red pepper flakes, salt, and pepper. Set aside. 2 .Add the broccoli to the boiling water and turn off the heat. Let the broccoli stand in the water for 3 minutes. Drain. Add the broccoli to a bowl. Add the gremolata and gently toss while the broccoli is warm. sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
