Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¼ pounds broccoli
- 2 tablespoons lemon juice
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon chopped fresh parsley
- dash black pepper
Directions
Trim broccoli, discarding tough part of stems. Cut broccoli into florets with 2-inch stems. Peel remaining broccoli stems; cut into ½-inch-thick slices.
Bring 1 quart water to a boil in large saucepan over high heat. Add broccoli; return to a boil. Reduce heat to medium-high.
Cook, uncovered, 3 to 5 minutes or until broccoli is fork-tender. Drain; arrange evenly in serving dish.
Combine lemon juice, oil, garlic, parsley and pepper in small bowl. Pour over broccoli, turning to coat. Let stand, covered, 1 to 2 hours before serving to allow flavors to blend.