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Sautéed Broccolini with Lemon and Pomegranate
Recipes
Sautéed Broccolini with Lemon and Pomegranate
6 servings
25 minutes total

Ingredients

  • 8 cups water
  • 2 tablespoons kosher salt
  • 4 bunches broccolini (about 1 ½ lb)
  • 2 lemons, for zest/juice
  • 3 tablespoons olive oil
  • 1 (4.4 oz) package pomegranate arils

Steps

    1. Bring water and salt and bring to a boil in large Dutch oven. Remove and discard bottom third of broccolini stems; slice remaining thick stems in half lengthwise. Add broccolini to boiling water and cook 2 minutes until stalks are crisp-tender. Drain broccolini, then transfer to ice bath to cool. Zest lemons (2 teaspoons), then juice (3 tablespoons).
    2. Preheat oil in large sauté pan on medium-low 2–3 minutes. Drain broccolini well, then place in pan and cook 2 minutes, stirring continuously, until heated through. Remove from heat, stir in lemon zest and juice, and top with pomegranate arils. Serve.

Amount per ⅙ recipe serving: Calories 120, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 410mg, Total Carb 11g, Fiber 2g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 4g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 8%