PammyJo
08-13-2005, 02:21 PM
SPICY SAUTEED BROCCOLINI WITH GARLIC (0.2 PTs)
http://www.epicurious.com/images/recipes/recipe_results/ingredients_hed.gif
2 lb Broccolini (sometimes called baby broccoli)* or broccoli rabe, ends trimmed
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/4 cup low-fat chicken stock (http://www.epicurious.com/run/recipe/view?id=106092) or low-sodium fat-free chicken broth
http://www.epicurious.com/images/recipes/recipe_results/preperation_hed.gif
Cook Broccolini in a 6- to 8-quart pot of boiling salted water (http://www.epicurious.com/run/recipe/view?id=105591) until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.
Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté, stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2 tablespoons stock and cook, stirring, 2 minutes. Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, Broccolini, and stock. Season with salt. * Available at specialty produce markets and many supermarkets.
Each serving contains about 32 calories and 1 gram fat.
Makes 8 servings.
Gourmet
Gourmet Entertains
January 2002
http://www.epicurious.com/images/recipes/recipe_results/ingredients_hed.gif
2 lb Broccolini (sometimes called baby broccoli)* or broccoli rabe, ends trimmed
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/4 cup low-fat chicken stock (http://www.epicurious.com/run/recipe/view?id=106092) or low-sodium fat-free chicken broth
http://www.epicurious.com/images/recipes/recipe_results/preperation_hed.gif
Cook Broccolini in a 6- to 8-quart pot of boiling salted water (http://www.epicurious.com/run/recipe/view?id=105591) until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.
Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté, stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2 tablespoons stock and cook, stirring, 2 minutes. Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, Broccolini, and stock. Season with salt. * Available at specialty produce markets and many supermarkets.
Each serving contains about 32 calories and 1 gram fat.
Makes 8 servings.
Gourmet
Gourmet Entertains
January 2002