Despite the scorn of former presidents and children, broccoli is America's second most popular green vegetable. Not only does it belong to the cancer-fighting cruciferous family, it is an excellent source of vitamins.
Nutrition per serving may change if servings are adjusted.
2 tablespoons walnut pieces
1½ teaspoons extra-virgin olive oil
1 cup sliced shallots, thinly sliced (4-5 large shallots)
Salt & freshly ground pepper, to taste
1 bunch broccoli, (1½ pounds), cut into florets (5 cups)
Preheat oven to 450F.
Place walnuts in a pie plate and toast in the oven 5 minutes, or until fragrant. Transfer to a small bowl.
Heat oil in a large nonstick skillet over medium-low heat. Add shallots and cook, stirring often, until deep golden brown, about 10 minutes. (Add a tablespoon or two of water if the mixture gets too dry.) Season with salt and pepper.
Meanwhile, cook broccoli in boiling salted water until just tender, 3 to 5 minutes. Drain the broccoli and add to the shallots in the skillet; toss to combine. Taste and adjust seasonings. Transfer to a serving bowl and sprinkle with the toasted walnuts.
116 calories;5 g fat(1 g sat); 6 g fiber; 16 g carbohydrates; 7 g protein; 138 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 5,580 IU vitamin A; 162 mg vitamin C; 100 mg calcium; 2 mg iron; 123 mg sodium; 704 mg potassium
Vitamin C (270% daily value), Vitamin A (112% dv), Folate (34% dv)