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Broccoli with Olives

Source: Eating Well by Burt Wolf
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 6 servings
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 sauté 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.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 93
Sodium: 133mg
Fiber: 2g
Carbohydrates, Total: 5g
Protein: 2g
% Cal. from Fat: 77%
Fat. Total: 8g
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