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1 teaspoon salt, optional 1 head broccoli, trimmed and separated into spears 1 tablespoon balsamic vinegar 2 to 3 tablespoons olive oil 2 fresh jalapeno peppers, thinly sliced; with or without seeds, depending on desired hotness 1/4 cup toasted pine nuts few sprigs fresh coriander or parsley, chopped
Bring a pot of water to the boil and add optional salt. Add the broccoli spears and boil over high heat for 3 to 5 minutes, depending on desired tenderness. Drain and transfer broccoli to bowl of ice cold water for 30 seconds. Drain and lay out the cooked spears decoratively on a presentation plate. Drizzle evenly with balsamic vinegar. In a small frying pan, heat olive oil over medium heat for 30 seconds. Add sliced jalapeno peppers with seeds, if using and stir fry for 2 to 3 minutes until softened. Take peppers with all the oil from the pan and distribute evenly over the broccoli. Garnish with pine nuts and herbs. 4 servings.
Nutritional Information per serving: Calories: 142, Fat: 9 g, Carbohydrate: 14 g, Fiber: 6 g, Protein: 8 g, Sodium: 206 mg, Cholesterol: 0 mg Diabetic Exchanges: 2 Vegetable, 1/2 Lean Meat, 1 1/2 Fat
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
Dwight D. Eisenhower