Broccoli and Pancetta Saute

Broccoli and Pancetta Sauté 150 Image by: Broccoli and Pancetta Sauté 150 Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2008

Ingredients

  • 1 broccoli (1-1/2 lb/750 g)
  • 3 tablespoons extra-virgin olive oil
  • 1 oz pancetta diced
  • 1 oz prosciutto diced
  • 4 garlic cloves quartered
  • 1 hot pepper flakes

Method

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.

Nutritional facts Per serving: about

  • Sodium 161 mg
  • Protein 6 g
  • Calories 165.0
  • Total fat 11 g
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 84.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 185.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Broccoli and Pancetta Saute

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