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Broccoli With Sun-Dried Tomatoes and Pine Nuts
You can also use 1 1/2 pounds cauliflower, separated into florets, in place of broccoli.
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cup low-sodium low-fat chicken broth
fresh lemon juice
Separate the broccoli into florets.
Peel and slice the stems thinly.
Fill a large stockpot with water and bring to a boil.
Add the broccoli and blanch for about 2 minutes.
Drain the broccoli and rinse with cold water, set aside.
Heat the oil in a skillet over medium high heat.
Add the red onion and saute for 5 minutes.
Dice the sun dried tomatoes and add to the onion.
Add the broth and bring to a boil.
Lower the heat, cover and steam for 2 minutes.
Add the lemon juice to the tomato mixture.
Add the broccoli and stir well.
Place the broccoli in a serving bowl, top with toasted pine nuts.
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