Broccoli with Jalapeno and Garlic

  • Serves: 4; heaping 1/2 cup per serving


Description

Tender-crisp broccoli tossed with garlic, jalapeño, cumin, and lime juice is a good complement for almost any Tex-Mex entrée. If you like a lot of heat, leave the ribs and some of the seeds in the jalapeño when you make this dish.

Ingredients

4 cups of 1-inch broccoli florets (about 1 pound)
2 teaspoons olive oil
2 medium garlic cloves, thinly sliced
1 medium fresh jalapeño, halved lengthwise, seeds and ribs discarded, thinly sliced
1/8 teaspoon ground cumin
2 teaspoons fresh lime juice
1/8 teaspoon salt

Cooking Instructions

Put the broccoli in a medium microwaveable bowl. Microwave, covered, on 100 percent power (high) for 2 minutes, or just until tender-crisp.

Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the garlic and jalapeño for 3 minutes, or until the garlic is lightly browned and the jalapeño begins to soften, stirring frequently.

Stir the cumin into the garlic mixture. Cook for 1 minute, stirring constantly. Stir in the broccoli, lime juice, and salt.



Nutritional Analysis
Per serving
Calories Per Serving
44
Total Fat
2.5g
Saturated Fat
0.5g
Trans Fat
0g
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1.5g
Cholesterol
0mg
Sodium
92mg
Carbohydrates
5g
Fiber
2g
Sugar
1g
Protein
2g

Dietary Exchanges


1 vegetable, 1/2 fat



This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.