Broccoli is a go-to veggie side for many families yet is often served very plain, making it the vegetable that no one wants for dinner. Rather than slathering it with cream and cheese, we prefer to sauté it with herbs, vegetables, and oils to brighten the flavor. These are simple ways to use the foods that you have on hand that will liven up this veggie without adding extra calories and fat. Broccoli is such an easy, versatile side dish, as it absorbs fresh flavor from whatever it's cooked with. Any leftovers can be tossed in a soup or salad the next day. From tomato ragout to creamy tarragon dressing, here we offer 4 great ways to dress it up.
3/4 cup water
1 tablespoon unsalted butter
1 tablespoon sliced fresh garlic
1/2 cup thinly sliced red onion
14 ounces broccoli florets
3/8 teaspoon kosher salt
Est. added sugars 0g
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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