Departments: The Hungry Heart/Tex-Mex
This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.
Serves 4; heaping ½ cup per serving
Tender-crisp broccoli tossed with garlic, jalapeño, cumin, and lime juice is a good complement for almost any Tex-Mex entrée. If you like a lot of heat, leave the ribs and some of the seeds in the jalapeño when you make this dish.
4 cups of 1-inch broccoli florets (about 1 pound)
2 teaspoons olive oil
2 medium garlic cloves, thinly sliced
1 medium fresh jalapeño, halved lengthwise, seeds and ribs discarded, thinly sliced
1/8 teaspoon ground cumin
2 teaspoons fresh lime juice
1/8 teaspoon salt
Put the broccoli in a medium microwaveable bowl. Microwave, covered, on 100 percent power (high) for 2 minutes, or just until tender-crisp.
Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the garlic and jalapeño for 3 minutes, or until the garlic is lightly browned and the jalapeño begins to soften, stirring frequently.
Stir the cumin into the garlic mixture. Cook for 1 minute, stirring constantly. Stir in the broccoli, lime juice, and salt.
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 0 mg
Sodium 92 mg
Carbohydrates 5 g
Fiber 2 g
Sugars 1 g
Protein 2 g
© 2011 American Heart Association, Inc.