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1
Bring a large pot of water to a boil.
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2
Cut the broccoli florets off the stalks, then peel the stems and cut them into bite-size pieces.
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3
Add a pinch of salt and the broccoli florets and stems to the pot of water and blanch for 30 seconds.
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4
Drain the broccoli, then run it under cold water to stop the cooking process; this will retain its lush green color.
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5
Heat the olive oil in a saute pan over medium heat, then add the garlic and red pepper flakes and saute for 30 seconds, just until aromatic.
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6
Add the bell pepper and a pinch of salt and saute for an additional minute.
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7
Stir in the broccoli florets and 1/4 teaspoon of salt and saute for 2 minutes; the broccoli should still be firm.
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8
Gently stir in the lemon juice, lemon zest, and basil and serve immediately.
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9
No skimping on the basil!
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10
Not only does it contain powerful antioxidant properties, basil combined with the broccoli and the peppers or tomatoes really takes the flavor over the top.
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11
The combination of the bright green of the broccoli and the red of the bell peppers is beautiful, making this dish a feast for the eyes.
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12
Be sure to add the lemon juice and zest just before serving, as the lemon will dampen the color of the broccoli if it sits for more than a few minutes.
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13
Store in an airtight container in the refrigerator for 5 to 7 days.
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14
(per serving)
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15
Calories: 125
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16
Total Fat: 7.7g (1.1g saturated, 5.4g monounsaturated)
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17
Carbohydrates: 13g
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Protein: 5g
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Fiber: 5g
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Sodium: 125mg
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21
Talk about a one-two punch.
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22
It turns out that, in tandem, some vegetables have a synergistic effect, pumping up each others ability to fight cancer.
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23
When researchers combined tomato and broccoli, their ability to shrink prostate tumors in mice was significantly higher than what either vegetable could accomplish on its own.
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24
Now, if they can only find a similar link between mashed potatoes and gravy .
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25
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26
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