• 2 lbs broccoli, tough ends trimmed, stems peeled
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 cup pine nuts, toasted
  • Shaved Parmesan cheese for garnish


  1. Cut broccoli stems into coins; cut heads into flowerets.
  2. Heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, 45 seconds. Add broccoli; cook, stirring constantly, until broccoli is bright green, 2 to 3 minutes. Add broth; cover and cook until broccoli is crisp-tender, about 3 minutes. Sprinkle with salt and toss.
  3. If serving warm, add pine nuts; toss and serve. If serving cold, cool slightly, place in a tightly sealed container and refrigerate. Just before serving, add pine nuts and toss.
  4. Garnish with thin shavings of Parmesan cheese.

Recipe Yield: Servings: 6

Nutritional Information Per Serving:

Calories: 138
Fat: 11 grams
Sodium: 263 milligrams
Protein: 5 grams
Carbohydrates: 9 grams

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Diabetic Exchanges

1/2 Low-fat Milk; 1 Fat; 1 Vegetable

Book Title: Family Circle's All-Time Favorite Recipes