Lemony broccoli with almonds
Lemon gives this broccoli dish a nice, fresh taste.
- 1 head fresh broccoli, cut into florets
- 1 Tablespoon trans-fat-free margarine
- 1 1/2 Tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup blanched slivered almonds, toasted*
Steam broccoli until tender, approximately four to eight minutes. Drain.
In a small saucepan, melt margarine over medium-low heat. Remove from heat. Stir in lemon juice, lemon zest and almonds. Pour over hot broccoli, and serve.
For an extra crunch and nutty taste, toast the almonds before spreading them on the broccoli.
This recipe makes four servings.
*To toast the almonds, spread them in a single layer on a baking sheet. Bake in a 350 degree F oven for 5-8 minutes, stirring every 2 minutes. Watch the almonds carefully — they will burn quickly. Cool for 1 hour.
|Saturated fat||1 g|