| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3/4 | c | Carrot, in about 1/2 inch |
| cubes | ||
| 1/2 | c | Brocolli florets |
| 1/4 | c | Brocolli stems, chopped into |
| small pieces or sliced | ||
| thin | ||
| for larger stems | ||
| 1/2 | c | Brocolli greens, cut into |
| pieces no bigger than 2 | ||
| inches per side | ||
| 4 | Cloves garlic, sliced thin | |
| 1 | Hot banana pepper, chopped | |
| fairly fine | ||
| 5 | Basil leaves, chopped fine | |
| 1 | Handful oregano, chopped | |
| fine | ||
| 1 | Handfull flatleaf parsley | |
| chopped fine | ||
| 1 | Jar, small tomato sauce | |
| didn't have any tomatos | ||
| ripe : | ||
| 1/2 | lb | Ground turkey, browned and |
| crumbled ok I didn't | ||
| grow | ||
| this either… |
INSTRUCTIONS
Last night, I decided to experiment with whatever was ready in the garden... all measures are approximate and from memory ;*) pour 1 T basil olive oil into hot iron skillet. toss in carrots and broc stems. when begin to glisten, add garlic and pepper. when begin to cook, add broc florets. when begin to glisten, add tomato sauce and meat. add oregano and 1/2 parsley and heat thoroughly. add broc greens and basil and rest of parsley. when greens have wilted, serve over pasta. Yummy and simple. Took about 15 minutes, would probably be even better with fresh tomatoes, instead of sauce. Posted to rec.food.recipes by cyn@odin.mda.uth.tmc.edu (Cyndi Smith) on 1994, .
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 163
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 2291.6mg
Potassium: 1804.2mg
Carbohydrates: 36.5g
Fiber: 10.1g
Sugar: 22.7g
Protein: 7.7g