| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | December 19 | 1 | Servings | |
INGREDIENTS
| 2 | Broccoli, about 1 1/2 | |
| pounds | ||
| each | ||
| The zest of 1 lemon removed | ||
| with a | ||
| vegetable peeler and | ||
| minced | ||
| Dried hot red pepper flakes | ||
| to taste | ||
| 1/4 | c | Extra-virgin olive oil |
INSTRUCTIONS
Trim the broccoli, peel the stems, and slice them thin. Cut the flowerets into 2-inch pieces and reserve them. In a large steamer set over boiling water steam the broccoli stems, covered, for 5 minutes, or until they are crisp-tender, and transfer them to a bowl. In the steamer steam the reserved flowerets, covered, for 3 to 5 minutes, or until they are crisp-tender, and transfer them to another bowl. Sprinkle the stems and the flowerets with the zest, the red pepper flakes, and salt to taste, drizzle the oil over them, and toss the mixtures well. Arrange the stems in the center of a platter and arrange the flowerets around them. Serves 8. Gourmet December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”
Nutrition (calculated from recipe ingredients)
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Calories: 2220
Calories From Fat: 996
Total Fat: 112.9g
Cholesterol: 302.8mg
Sodium: 1070.7mg
Potassium: 938.7mg
Carbohydrates: 249.8g
Fiber: 12.1g
Sugar: 7.3g
Protein: 48.4g