1 lb. fresh broccoli
2 Tbsp. oil
1 Tbsp. minced onion
1 clove garlic, minced
1/8 tsp. fresh green pepper
1/4 tsp. salt
1 Tbsp. lemon juice
Wash broccoli and trim. Peel stems, cut into 2 inch
lengths. Separate flowerets by cutting into halves or quarters
so they are of uniform size. Blanch (parboil about 10 minutes
for stems, less for flowerets). Plunge into cold water about 3
minutes to set the color and texture. Saute onion and garlic
in oil. Add drained broccoli. Cook gently until tender-crisp,
just a few minutes. Season with salt, pepper and lemon juice.
Serve at once. Yield: 4 servings; approximately 95 calories
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