Broccoli With Red Pepper And Shallots Recipe
Ingredients
2 bunches fresh broccoli
2 teaspoons margarine or butter
1 large red bell pepper, cut into short thin strips
3 large shallots (3 ounces) or 1 small onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup sliced almonds, toasted (optional)
Directions
Trim off leaves and tough ends of broccoli stalks.
Cut broccoli into flowerets.
Peel stalks, then cut into 1-inch pieces.
To cook broccoli, heat 2 quarts lightly salted water in 3-quart saucepan over high heat to a boil.
Add broccoli and boil, uncovered, 3 to 5 minutes or until bright green and tender.
Drain broccoli in colander.
Rinse under cold water; drain thoroughly.
Melt margarine in 12-inch nonstick skillet over medium heat.
Add bell pepper and shallots.
Cook 3 minutes, stirring occasionally.
Add broccoli.
Cook 4 to 6 minutes, stirring occasionally.
Sprinkle with salt and black pepper; mix well.
Garnish with almonds, if desired.
Cut broccoli into flowerets.
Peel stalks, then cut into 1-inch pieces.
To cook broccoli, heat 2 quarts lightly salted water in 3-quart saucepan over high heat to a boil.
Add broccoli and boil, uncovered, 3 to 5 minutes or until bright green and tender.
Drain broccoli in colander.
Rinse under cold water; drain thoroughly.
Melt margarine in 12-inch nonstick skillet over medium heat.
Add bell pepper and shallots.
Cook 3 minutes, stirring occasionally.
Add broccoli.
Cook 4 to 6 minutes, stirring occasionally.
Sprinkle with salt and black pepper; mix well.
Garnish with almonds, if desired.
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