4
Serves
Preparation time: 5 minutes
Cooking time: 11 minutes
Taking the flavors from traditional Chinese fare, this orange broccoli toss has a fraction of the fat and calories as restaurant versions.
6 large walnut halves
6 cups broccoli florets, about 1 pound (500 grams)
3 tablespoons orange juice
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh basil
1 teaspoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Heat a large nonstick skillet over medium-high heat. When hot, add walnuts and toast until fragrant, 2 to 3 minutes. Remove to cutting board, cool, and chop.
2. Add broccoli and orange juice to same skillet, cover, and cook until bright green, 3 minutes. Uncover and cook until liquid evaporates.
3. Add oil and cook, stirring occasionally, until broccoli is tender, 5 to 6 minutes.
4. Add basil, orange zest, salt, and pepper and remove from heat. Sprinkle with walnuts.
Per serving: 70 calories, 3 g protein, 5 g carbohydrates, 2 g fiber, 5 g total fat, 1 g saturated fat, 117 mg sodium.