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Add a Little Sizzle to that Standby, Broccoli

by Admin on June 27, 2014

Broccoli is available year-round and that's a good thing, since it's loaded with vitamin C, vitamin K, and fiber. But if you're bored with the steamed stuff after eating it all winter, The Cooper Institute's #healthyrecipe brightens it up with a sizzle of olive oil, earthy mushrooms and the punch of garlic. Try it with other veggies like zucchini, too! #TGIFF

 

 

 

INGREDIENTS:

One head of broccoli, washed and cut into bite-size florets (about 4 cups)

6 ounces brown or white button mushrooms, wiped clean and halved or quartered (if large)

3 garlic cloves (or to taste), peeled and sliced thin

2 teaspoons olive oil

Salt and pepper

 

INSTRUCTIONS:

Steam broccoli florets in a small amount of water until bright green, but still fairly crisp. Heat the olive oil in a skillet and toss in the broccoli, mushrooms, and garlic. Sautee until the vegetables are just tender. Season with salt and pepper.

Makes 4 servings

Per serving: 60 calories, 2.7 g fat, 2 g saturated fat, 0 mg cholesterol, 31 mg sodium, 7.3 g carbs, 3.9 g protein, 2.8 g fiber

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