| 3 | cups broccoli flowerets |
| 1/2 | cup diced red bell pepper |
| 2 | tablespoons butter or margarine |
| 1 | garlic clove, finely chopped |
| 1 | teaspoon lemon juice |
| 1/8 | teaspoon salt |
| 1. | Heat 6 cups water to boiling in 2-quart saucepan. Add broccoli. Heat to boiling; boil uncovered 2 minutes. |
| 2. | Add bell pepper to saucepan. Boil 1 to 2 minutes or until vegetables are crisp-tender. Drain; remove from saucepan. |
| 3. | Add butter to saucepan. Cook garlic in butter over medium heat, stirring occasionally, until golden. Stir in lemon juice and salt. Return broccoli mixture to saucepan; toss to coat. |
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| Have you tried broccoflower, the new vegetable that’s a hybrid of broccoli and cauliflower? This side dish is just as tasty and pretty if you use broccoflower instead of the broccoli. |
|
| Skip the garlic chopping, and use 1 teaspoon of finely chopped garlic from a jar instead. |
Nutrition Information:
50 ( 26 ); 4 g ( 2 g); 10 mg; 85 mg; 3 g ( 2 g); 2 g 28 %; 54 %; 2 %; 2 % 1 ; 1/2