INGREDIENTS
1
(2-inch) piece peeled fresh ginger, grated, or to taste
1
pound broccoli florets or 1-1/2 pounds broccoli crowns
2
tablespoons olive oil
1
shallot, minced
1/2
teaspoon minced garlic
1/3
cup chicken broth
1/4
cup toasted slivered almonds
PREPARATION:
- Fill a large bowl with water and ice; set aside. Squeeze juice out of ginger with your fingers and reserve; discard ginger. Steam broccoli for 3 to 5 minutes or until crisp-tender. Remove from steamer and plunge into ice water to stop cooking. Drain and pat dry.
- Heat medium nonstick skillet over medium-high heat. Add olive oil and shallot; cook, stirring, until translucent. Add garlic and cook until fragrant. Add broccoli, broth and ginger juice; reduce heat and simmer 3 to 5 minutes or until most of the liquid has evaporated. Toss almonds with broccoli.
Tip
To toast almonds, preheat oven to 325°F. Place almonds in a single layer on an ungreased jellyroll pan. Bake for 3 minutes and stir. Bake 2 to 4 minutes more or until almonds are browned. Remove from pan immediately.
This recipe appears in:
Vegetarian
NUTRITIONAL INFORMATION:
Serving Size:
1/2 cup
Protein
3 g
Fiber
3 g
Carbohydrate
6 g
Saturated Fat
<1 g
Total Fat
7 g
Calories from Fat
65 %
Calories
99
Sodium
75 mg
DIETARY EXCHANGE:
Vegetable
1
Fat
1.5
