- 2 tablespoons olive oil
- 4 cloves chopped garlic
- 2 teaspoons grated lemon peel
- 2 pounds broccoli florets, washed
- 1/2 cup water
- 1/2 cup Parmesan cheese
- 1/8 teaspoon crushed red pepper
Wash hands with soap and water. Heat oil in a large skillet over high heat. Add garlic and lemon peel and toss; do not allow garlic to brown.
Add broccoli and toss to coat with seasonings. Add water and quickly cover with a tightly fitting lid. Cook until broccoli is crisp-tender and water has evaporated. This will take about 5 to 6 minutes.
Taste and season with salt and black pepper. Toss with parmesan cheese. Serve.
Store in the refrigerator for up to four days.
Fat: 6 g
Saturated Fat: 1.5 g
Sodium: 140 mg
Total Carbohydrate: 7 g
Added Sugar: 0 g
Fiber: 3 g
Protein: 6 g