- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup coarsely chopped canned or fresh tomatoes
- 4 cups broccoli flowerets
- 1/2 cup pitted black olives
- 1/4 to 1/2 teaspoon crushed red pepper
In a large skillet, heat the oil and saute the garlic for 15 to 30 seconds without browning. Add the tomatoes and cook, uncovered, for 10 minutes.
Add the broccoli and olives and season with the red pepper to taste. Cover and simmer until broccoli is tender, about 8 minutes. Serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
93 calories; 8g total fat; 0mg cholesterol; 133mg sodium; 5g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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