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    from "Real SimpleŽ magazine"

    Broccoli florets may get all the glory, but the stalks make nice additions to a dish, too — either thinly sliced and cooked (as in this recipe) or grated and served raw (as in coleslaw). Just be sure to peel them first to remove the tough outer layer.

    Hands-on time: 10 minutes
    Total time: 15 minutes

    Makes 4 servings

    1 bunch broccoli (about 1 pound)
    2 tablespoons unsalted butter
    1 clove garlic, thinly sliced
    1/4 teaspoon kosher salt
    1/8 teaspoon black pepper

    Print recipe

    Bring a large pot of salted water to a boil. Meanwhile, trim the broccoli florets from the stalks. Cut the florets into small pieces. Peel the broccoli stalks and cut them crosswise into slices about 1/4 inch thick. Cook the broccoli until almost tender but still crisp, 2 to 4 minutes. Drain; set aside. Add the butter and garlic to the empty pot and place over medium heat. Cook until the garlic is softened, 1 to 2 minutes. Add the broccoli, salt, and pepper and toss.

    CALORIES 83 (65% from fat); FAT 6g (sat 4g); PROTEIN 3g; CHOLESTEROL 15mg; SODIUM 175mg; FIBER 3g; CARBOHYDRATE 6g

    Make it Organic/All-Natural
    Product nutrition and information
     Quantity Ingredients Est.Price
      Broccoli - $2.99/ea Save! 2 for $5.00
     Farm Fresh
      Garlic - $3.99/lb
     Farm Fresh, Med
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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