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    You are in: Home / Recipes / Broccoli With Almonds and Lemon Zest Recipe
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    Broccoli With Almonds and Lemon Zest

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    Cookgirl's Note:

    Easy recipe from Albertsons/Sav-On. Go ahead if you wish and substitute another favorite mushroom;-shiitake, oyster, etc.

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    Units: US | Metric


    1. 1
      Cook the broccoli florets in a pot of boiling salter water fitted with a steamer basket. Cook until crisp-tender, about 7-8 minutes.
    2. 2
      Drain broccoli and keep warm.
    3. 3
      To make the sauce, heat up the butter in a pan on medium heat. Cook the mushrooms and almonds until the mushroom are softened (NOT mushy!) and the almonds have started to brown. Add the green onions the last minute or so of cooking.
    4. 4
      Remove from heat and stir in the drained broccoli, lemon zest; salt and pepper to taste. Stir to coat with the sauce and serve immediately.
    5. 5
      Garnish with lemon wedges.

    Ratings & Reviews:

    • on February 02, 2013


      Goood. I used frozen organic broccoli being sure to not boil it long, light tasting extra virgin olive oil in place of butter to be dairy free, fresh white button mushrooms, whole almonds I chopped, skin on, sea salt, plus the rest of the ingredients. Made for Veggie Swap #55 ~ February ~

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Broccoli With Almonds and Lemon Zest

    Serving Size: 1 (85 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 92.3
    Calories from Fat 57
    Total Fat 6.4 g
    Saturated Fat 2.6 g
    Cholesterol 10.1 mg
    Sodium 60.6 mg
    Total Carbohydrate 7.1 g
    Dietary Fiber 2.9 g
    Sugars 2.0 g
    Protein 3.9 g

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