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Healthy Recipe of the Month

Chopped Broccoli Piccata

Many people (grown-ups included) will eat the florets off a broccoli spear, leaving the nutritious stems behind. Here’s a recipe that should encourage diners to eat the whole thing (well, they won’t actually have a choice). If the pungent flavors of arugula are not to your liking, you can use 1/3 cup of chopped fresh basil or parsley instead.

Ingredients:

Preparation:

  1. Trim off just the tough bottoms of each spear. Peel the stalks. Very coarsely chop both the stalks and the florets.
  2. In a large nonstick skillet, heat the water and oil over low heat. Add the garlic and red pepper flakes, and cook, stirring occasionally, until the garlic is tender, about 2 minutes.
  3. Add the broccoli, lemon zest, and salt, and cook, stirring frequently, until the broccoli is tender but not mushy, about 5 minutes.
  4. Stir in the arugula and lemon juice, and cook until the arugula has wilted, about 1 minute.

Yield:

4 servings

Nutritional Information (per serving)

Recipes Source:

Resources:

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