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Broccoli- Sauteed Broccoli with Toasted Bread Crumbs

Source of Recipe

The Seattle Times (via St. Louis Post-Dispatch) Jan. 21/02


Recipe Introduction

Adapted from "From Storebought to Homemade," by Emyl Jenkins.

List of Ingredients

2 teaspoons butter

3 tablespoons extra-virgin olive oil, divided

1/3 cup dry bread crumbs

1 (14-ounce) bag frozen broccoli florets, thawed

1 medium clove garlic, peeled and minced

1/4 to 1/2 teaspoon salt

1/4 teaspoon ground black pepper




Recipe

Heat butter and 1 tablespoon oil in large skillet over medium-high heat. When hot, add crumbs. Toast crumbs, stirring often, until golden. Scrape crumbs out of pan; set aside.

Spread broccoli on a paper-towel-lined plate; pat with paper towels to remove excess moisture.

Reheat skillet on medium heat, adding remaining 2 tablespoons olive oil. Add garlic; saute 30 seconds. Add broccoli; saute until heated through, about 5 minutes. Season with salt and pepper. Sprinkle with toasted crumbs and serve.

Yield: 6 servings.

Approximate nutrition information per serving: 116 calories; 9g fat (70 percent calories from fat); 4mg cholesterol; 3g protein; 8g carbohydrate; 170mg sodium.