Broccoli Italian Style
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INGREDIENTS
INSTRUCTIONS
Separate the broccoli florets and trim the though skin from the stalks. Put the broccoli leaves in boiling water with salt. A minute later, add the flowerettes. Return to a boil and cook for 6 to 8 minutes until tender but resistant to the bite. Drain. Heat the olive oil in a pan and add garlic. Cook over moderate heat for a minute and add the broccoli leaves and flowerettes. Cook, tossing, for about 2 minutes. Correct seasoning and sprinkle with Parmesan cheese to taste. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (134g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 102 | ||
| Calories from Fat: 92 (90%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.3g | 14 % | |
| Saturated Fat 1.4g | 7 % | |
| Monounsaturated Fat 7.4g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 5.9mg | 0 % | |
| Potassium 61.1mg | 2 % | |
| Total Carbohydrate 3.2g | 1 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 2g | ||
| Protein 0.5g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 102
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