Broccoli and Pancetta Saute
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 165 |
| pro | 6 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 13 g |
| fibre | 4 g |
| chol | 4 mg |
| sodium | 161 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 9 |
| vit A | 26 |
| vit C | 185 |
| folate | 84 |
Instead of the same old boiled broccoli, try a slow saute. A kick of garlic and pancetta brings this healthy green back to life. With 1 cup (250 mL) cooked broccoli serving up more vitamin C than a glass of orange juice, there's no more delicious way to boost immunity.
Ingredients
Preparation
Trim tough stalks from broccoli; cut into 4-inch (10 cm) spears. Set aside.
In large skillet, heat oil over medium-low heat; cook pancetta, garlic and hot pepper flakes, stirring occasionally, for about 5 minutes or until garlic is golden and pancetta is crisp.
Stir in broccoli and œ cup (50 mL) water; cover and cook for about 8 minutes or until tender-crisp.
In large skillet, heat oil over medium-low heat; cook pancetta, garlic and hot pepper flakes, stirring occasionally, for about 5 minutes or until garlic is golden and pancetta is crisp.
Stir in broccoli and œ cup (50 mL) water; cover and cook for about 8 minutes or until tender-crisp.
Source : Canadian Living Magazine: February 2008
- Keywords : Sides; Broccoli; Prosciutto;
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