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Diabetic Broccoli with Pine Nuts and Parmesan
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2 lbs broccoli, tough ends trimmed, stems peeled
3 tablespoons olive oil
2 cloves garlic, finely chopped
1/4 cup chicken broth
1/2 teaspoon salt
1/4 cup pine nuts, toasted
Shaved Parmesan cheese for garnish
Cut broccoli stems into coins; cut heads into flowerets. Heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, 45 seconds. Add broccoli; cook, stirring constantly, until broccoli is bright green, 2 to 3 minutes. Add broth; cover and cook until broccoli is crisp-tender, about 3 minutes. Sprinkle with salt and toss. If serving warm, add pine nuts; toss and serve. If serving cold, cool slightly, place in a tightly sealed container and refrigerate. Just before serving, add pine nuts and toss. Garnish with thin shavings of Parmesan cheese.
Makes 6 servings.
Exchanges: 1/2 Low-fat Milk; 1 Fat; 1 Vegetable
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
