Jalapeno Broccoli

Ingredients

• 1 teaspoon salt, optional
• 1 head broccoli, trimmed and separated into spears
• 1 tablespoon balsamic vinegar
• 2-3 tablespoons olive oil
• 2 fresh jalapeno peppers, thinly sliced (with or without seeds, depending on desired hotness)
• 1/4 cup toasted pine nuts
• Few sprigs fresh coriander or parsley, chopped

Directions

1. Bring a pot of water to the boil and add optional salt. Add the broccoli spears and boil over high heat for 3 to 5 minutes (depending on desired tenderness).
2. Drain and transfer broccoli to bowl of ice cold water for 30 seconds. Drain and lay out the cooked spears decoratively on a presentation plate. Drizzle evenly with balsamic vinegar.
3. In a small frying pan, heat olive oil over medium heat for 30 seconds. Add sliced jalapeno peppers (with seeds, if using) and stir-fry for 2 to 3 minutes until softened.
4. Take peppers with all the oil from the pan, and distribute evenly over the broccoli. Garnish with pine nuts and herbs.

Recipe Yield: Yield: 4 to 5 servings

Source: America's Everyday Diabetes Cookbook
Book Title: America's Everyday Diabetes Cookbook