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Ingredientes
- 1 bn Broccoli - (abt 1 1/2 lbs)
- 3 Tbsp. Light vegetable oil
- 8 x Garlic cloves - (to 10) peeled
- 1/3 tsp Tumeric
- 1 tsp Kosher salt
Direcciones
- Cut broccoli into spears, leaving long stems attached to the flowerets. Peel the stems carefully, they break easily. Rinse the spears under cool running water. Leave them for 5 min to drain.
- Heat the oil over medium-high heat in a frying pan large sufficient to accommodate the broccoli in a single layer. When oil is warm, add in garlic, and saute/fry, turning and tossing till it turns golden brown, about 1 to 2 min. Add in tumeric and immediately follow it with the broccoli. Spread the broccoli so which it lies in one layer. Let it sizzle undisturbed for 1 minute, then sprinkle on the salt. Turn the broccoli carefully with a flat spatula or possibly a pair of tongs, and saute/fry for an additional minute.
- Reduce heat and cook, covered, till the broccoli is cooked but still crisp and dark green, about 8 to 10 min. Uncover, and continue cooking till all the moisture evaporates and the broccoli spears are glazed with garlic oil about 3 to 5 min. Check for salt and serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 4 servings | |
| Calories 130 | |
| Calories from Fat 93 | 72% |
| Total Fat 10.59g | 13% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 613mg | 26% |
| Potassium 319mg | 9% |
| Total Carbs 8.0g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.63g | 1% |
| Protein 2.96g | 5% |
