Med Vegan: Sicilian-Style Broccoli

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* Exported from MasterCook Mac *

 

Sicilian-Style Broccoli

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein p 140

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 head broccoli -- about 1 1/4 pounds

2 tablespoons extra virgin olive oil

2 large garlic cloves -- finely chopped

1/4 cup vegetable broth -- *

2 tablespoons drained capers -- slightly crushed

- in a mortar and pestle or

- with the back of a spoon in a small bowl

1/8 teaspoon crushed red pepper flakes -- to taste

- optional

salt and freshly ground black pepper -- to taste

 

* * Preferably Concentrated Vegetable Broth, or 3/4 cup low-sodium

canned vegetable broth reduced over high heat to 1/4 cup

 

Serves 4 to 6

 

This quick-cooking method of cooking broccoli in just a little liquid

until it evaporates can be used with cauliflower, as well.

 

Cut off and separate the broccoli florets. Trim the tough ends of the

stalks; peel, if necessary, and cut crosswise into 3/8-inch-thick

slices.

 

In a large skillet with a lid, heat the oil over medium heat. Add the

garlic and cook, stirring, until golden, 1 to 2 minutes. Add the

broccoli florets and stalks, vegetable broth, capers, and red pepper

flakes, if using. Bring to a simmer over medium-high heat. Reduce the

heat to medium-low, cover, and cook until the broccoli is tender but

still firm, 5 to 7 minutes. Uncover, increase the heat to high, and

cook, tossing and stirring constantly until any remaining broth

evaporates, 1 to 2 minutes. Season with salt and pepper. Serve warm

or at room temperature.

 

Variation: Instead of the capers, add 2 tablespoons of dark raisins

or zante currants that have been plumped in warm water for 10

minutes, then drained. Sprinkle with toasted pine nuts just before

serving.

 

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Per serving (excluding unknown items): 78 Calories; 7g Fat (78%

calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol;

110mg Sodium

Food Exchanges: 1/2 Vegetable; 1 1/2 Fat

 

 

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