Olive Nut Broccoli

Myrna’s success using her vegetable steamer made buy a new steamer pan when I saw one that was a nice size with a bottom that would be useful in the kitchen without the steamer as well.  I tried this recipe from "The Ultimate Southern Living Cook Book", and it made me really, really happy with my purchase.  Unbelievably, 5 minutes was all it took to have perfectly cooked broccoli flowerets with no watery, soggy pieces.   The brightly flavored, lemony butter and the ripe olives and almonds set off the fresh broccoli perfectly.                      

                           Olive Nut Broccoli

  3     pounds Fresh Broccoli

  2     teaspoons Lemon Pepper

  2 ¼ ounces Ripe Olive -- sliced, drained

  2     teaspoons Garlic -- crushed

  3     tablespoons Lemon Juice

     ½ cup  Butter -- melted

     ½ cup Slivered Almonds -- toasted

Cut broccoli into flowerets.  Arrange in a steamer basket over boiling water; cover and steam 5 minutes or until crisp tender.  Arrange on serving platter; sprinkle with lemon pepper.  Set aside and keep warm.

Cook olives, garlic, and lemon juice in butter in a small skillet over medium high heat 3 minutes; stirring constantly.  Stir in almonds.  Spoon sauce over broccoli.  Serve immediately.

8 Servings

2012 Cost:  $6.72 or 84¢ per serving

Per Serving: 216 Calories; 18g Fat (67.3% calories from fat); 7g Protein; 12g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 319mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meats; 2 Vegetable; 0 Fruit; 3 1/2 Fat.