Yield
Serves 4 (serving size: about 3/4 cup)
Photo: Hector Manuel Sanchez; Styling: Claire Spollen

How to Make It

Combine 3/4 cup water, butter, and garlic in a large skillet over high heat; bring to a boil. Add onion and broccoli to pan; cover and simmer 4 minutes or until broccoli is crisp-tender. Sprinkle evenly with salt.

Steamed Broccoli with Creamy Tarragon Dressing: Place 3/4 cup water in a large skillet over high heat; bring to a boil. Add 14 ounces broccoli florets to pan; cover and simmer 4 minutes or until crisp-tender. Whisk together 3 tablespoons light sour cream, 3 tablespoons 2% reduced-fat milk, 2 teaspoons chopped fresh tarragon, 1 teaspoon white wine vinegar, 3/8 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl. Place broccoli in a serving bowl; drizzle with dressing. SERVES 4 (serving size: about 3/4 cup broccoli and about 5 tsp. dressing) CALORIES 52; FAT 2g (sat 1.1g, mono 0.1g, poly 0.2g); PROTEIN 4g; CARB 7g; FIBER 3g; SUGARS 1g (est. added sugars 0g); CHOL 7mg; IRON 1mg; SODIUM 219mg; CALC 82mg

Steamed Broccoli with Chorizo: Place 3/4 cup water in a large skillet over high heat; bring to a boil. Add 14 ounces broccoli florets; cover and simmer 4 minutes or until crisp-tender. Cook 1 1/2 ounces Mexican chorizo in 1 tablespoon olive oil in a skillet over medium-high heat for 3 minutes, stirring to crumble. Remove from heat. Stir in 2 teaspoons lime juice, 1 teaspoon chopped chipotle chiles canned in adobo sauce, 1 teaspoon adobo sauce, and 1/8 teaspoon kosher salt. Place broccoli in a serving bowl. Top with chorizo mixture and 1/4 cup chopped fresh cilantro. SERVES 4 (serving size: about 3/4 cup broccoli mixture) CALORIES 108; FAT 7.8g (sat 2.1g, mono 4.4g, poly 0.9g); PROTEIN 6g; CARB 6g; FIBER 3g; SUGARS 0g (est. added sugars 0g); CHOL 9mg; IRON 1mg; SODIUM 245mg; CALC 49mg

Steamed Broccoli with Tomato Ragout: Heat 1 teaspoon olive oil in a skillet over medium-high. Add 1/4 cup minced shallots and 1 teaspoon minced garlic; sauté 4 minutes. Add 1 cup chopped tomato, 3 tablespoons chopped kalamata olives, and 2 tablespoons water; reduce heat and simmer 3 minutes, stirring frequently. Place 3/4 cup water in a large skillet over high heat; bring to a boil. Add 14 ounces broccoli florets; cover and simmer 4 minutes or until crisp-tender. Top with tomato mixture and 1/4 teaspoon black pepper. SERVES 4 (serving size: about 3/4 cup broccoli and about 1/4 cup tomato sauce) CALORIES 84; FAT 4.4g (sat 0.6g, mono 3g, poly 0.7g); PROTEIN 4g; CARB 10g; FIBER 4g; SUGARS 2g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 204mg; CALC 62mg

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