Diabetic Cooking


Broccoli Italian Style



  • 1 1/4 pounds fresh broccoli
  • 2 tablespoons lemon juice
  • 1 teaspoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh Italian parsley
  • Dash black pepper


Trim broccoli, discarding tough stems. Cut broccoli into florets with 2-inch stems. Peel remaining stems; cut into 1/2-inch slices.

Bring 1 quart water to a boil in large saucepan over medium-high heat. Add broccoli; return to a boil. Cook 3 to 5 minutes or until broccoli is tender. Drain; transfer to serving dish.

Combine lemon juice, oil, garlic, parsley, and pepper in small bowl. Pour over broccoli; toss to coat. Cover and let stand 1 hour before serving to allow flavors to blend. Serve at room temperature.

Yield: 4 servings. Serving size: 1/4 of total recipe.

Nutrition Facts Per Serving:
Calories: 44, Carbohydrates: 7 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 29 mg, Fiber: 3 g

Exchanges per serving: 1 1/2 Vegetable.

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