Ingredients:

10 cups broccoli florets
1 tablespoon unsalted butter
1 shallot, minced
1 garlic clove, minced
1/2 cup toasted bread crumbs
2 teaspoons lemon peel, grated
1/4 teaspoon pepper, divided
1 tablespoon olive oil
2 tablespoons lemon juice

Instructions:

Fill a saucepan 2/3 full of water.  Place on high heat and bring to a rapid boil.  Add the broccoli and steam for 3 minutes or until broccoli is crisp tender.  Cool under cold tap water and drain well.  Place the butter in a skillet over low heat and allow the butter to completely melt.  Add the shallot and garlic.  Cook 2 minutes stirring occasionally.  Add the bread crumbs and continue cooking 2 minutes or until the bread crumbs begin to brown.  Remove from the mixture from the skillet and place in a mixing bowl.  Add the lemon peel and 1/8 teaspoon of pepper.  Stir to combine well.  Place the oil in a large skillet over medium heat.  Add the steamed broccoli to the oil and cook 4 minutes until slightly brown and heated through.  Sprinkle the other 1/8 teaspoon of pepper over the cooked broccoli and stir to cover.  Pour in the lemon juice and sprinkle the top with the bread crumb mixture.  Serve hot.

Serves 8

Nutritional Information (Approximate Values)

75 calories
3.5 g total fat
1 g saturated fat
3 g protein
9.5 g carbohydrates
5 mg cholesterol
215 mg sodium
2.5 g fiber

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