Broccoli With Tomatoes

Ingredients

• 1 head broccoli, about 1 1/4 pounds
• 2 plum tomatoes, about 1/2 pound
• 2 tablespoons olive oil
• ⅛ teaspoon dried hot red pepper flakes
• 1 teaspoon finely minced garlic
• Salt to taste if desired
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    119 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 49 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut the tops of the broccoli into bite-size florets. Cut the broccoli stems into 1 1/2-inch lengths, trimming and discarding the outer coating. There should be about 6 cups of broccoli pieces.
2. Meanwhile, bring to a boil enough water to cover the broccoli when added. Add the broccoli, and after the water returns to a boil, cook another 2 minutes. Drain thoroughly.
3. Peel the tomatoes, and cut them lengthwise into eighths. Scrape away and discard the seeds and the pulpy portions around them. Set the tomato strips aside.
4. Heat the oil in a large skillet, and add the broccoli and pepper flakes.
5. Add the tomato strips, garlic, salt and pepper. Cook, shaking the skillet and stirring so that the ingredients blend and cook evenly, about 2 minutes.

20 minutes