Nutrition per serving may change if servings are adjusted.
1 bunch broccoli, (1¼ pounds)
2 teaspoons extra-virgin olive oil
2 tablespoons capers, rinsed
1 clove garlic, finely chopped
½ cup water
Salt & freshly ground pepper, to taste
Cut off and separate broccoli florets. Trim the tough ends of the stalks; peel the stalks if desired and cut crosswise into ⅜-inch-thick slices.
Heat oil in a large skillet over medium heat. Add capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the broccoli florets and stalks and water; bring to a simmer. Reduce the heat to medium-low, cover and cook until the broccoli is tender, about 5 minutes. Uncover, increase the heat to high and cook, stirring, until any remaining water evaporates, about 1 minute. Season with salt and pepper.
63 calories;3 g fat(0 g sat); 4 g fiber; 8 g carbohydrates; 4 g protein; 102 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 4,259 IU vitamin A; 133 mg vitamin C; 72 mg calcium; 1 mg iron; 228 mg sodium; 466 mg potassium
Vitamin C (222% daily value), Vitamin A (85% dv), Folate (26% dv)