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Nutrition Facts
Serving Size 49 g
(Approx. 12 Servings)
Amount Per Serving
Calories 50 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 45 mg 2%
Total Carbohydrate 3 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 2 g
Vitamin A 6% Iron 2%
Vitamin C 30% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Broccolini with Walnuts & Piquillo Peppers

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
12  People


Recipe makes 12 Servings

2 broccolini, fresh
1 Tbsp H-E-B Extra Virgin Olive Oil
1/2 cup(s) Hill Country Fare Walnut Pieces
2 H-E-B Peeled Garlic, chopped
1 lemon, peeled, grated and juiced
4 H-E-B Piquillo Peppers, drained and thin sliced
1/2 cup(s) H-E-B Chicken Broth
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Bring 6 cups water to boil in 4 quart saucepan.
Add Broccolini, boil 10 minutes, drain, immerse in cold ice water tub and 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 to skillet.
Cook 2 minutes over medium heat. Add broth, bring to boil. Cook 2 minutes.
Top Broccolini with pepper sauce and toasted walnuts. Serve.



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