Broccolini with Walnuts & Piquillo Peppers
2 bunches fresh Broccolini
1 Tbsp. H-E-B Extra Virgin Olive Oil
1/2 c. natural walnut pieces
2 cloves H-E-B Ready, Fresh, Go! Garlic, chopped
1 lemon, peeled, grated and juiced
4 H-E-B Piquillo Peppers, drained and thin sliced
1/2 c. H-E-B Chicken or Vegetable Broth
Bring 6 cups water to boil in 4-quart saucepan. Add Broccolini, boil 10 minutes, drain, an
d arrange in 3-quart dish.
Heat olive oil in heavy-bottom skillet over medium heat 1 minute. Add walnuts, stir-fry 2
minutes, and drain on paper towels. Add garlic, lemon peel and juice, and sliced peppers t
o skillet. Cook 2 minutes over medium heat. Add broth, bring to
boil. Cook 2 minutes.
Top Broccolini with pepper sauce and toasted walnuts. Serve.
Calories: 60, Total Fat: 4g, Sodium: 55mg, Carbohydrates: 3g, Dietary Fiber: 1g, Protein:
My H-E-B Texas Life Magazine, November 2011