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Nutrition Facts
Serving Size 30 g
(Approx. 27 Servings)
Amount Per Serving
Calories 140 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 250 mg 10%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 0 g
Vitamin A 8% Iron 0%
Vitamin C 15% Calcium 0%
*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.
Roasted Broccoli Greens Aioli
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
27  People


Recipe makes 27 Servings

3 cup(s) broccoli, chopped roughly
1/4 cup(s) Central Market Tuscany Extra Virgin Olive Oil, divided
8 garlic cloves
2 cup(s) H-E-B Organics Mayonnaise
1 Tbsp smoked paprika
1 lemon, juiced
2 Tsp kosher salt
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Preheat oven to 400ºF.
Combine chopped broccoli greens, 1 tablespoon olive oil and garlic cloves in a bowl. Toss well then spread out on a sheet pan. Bake 25 to 30 minutes or until garlic is roasted and greens are wilted, slightly crispy and browned.
Place roasted greens and garlic in a blender and add mayo, paprika, lemon juice and remaining olive oil. Blend until thick and well emulsified. Season to taste. (Aioli can be made in advance and will keep up to 3 weeks in the fridge.)


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