This week's recipe is quick and simple and will make a lovely side dish with chicken or fish and is a great way to combine healthy, fresh, in season UK broccoli and tomatoes. (Taken from
The dish is perfect in summer and early fall, when tomatoes are at their best. It is a delicious side vegetable, and equally so when served with whole grain or semolina pasta.
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
- 1 tablespoon olive oil
- 2 cloves garlic, chopped fine
- 1 head of broccoli, cut into florets
- 2 tomatoes, chopped into ½ inch chunks
- 1 tablespoon chopped basil
- 1 tablespoon chopped Italian parsley
- Sea salt
Warm olive oil in a skillet over medium heat. Add garlic, sauté for 1 minute, and add broccoli florets. Cook 2 minutes, stirring frequently, and add 2 tablespoons of water.
Cover the pan and steam for 2 minutes, until broccoli is bright green and the water has evaporated.
Add the tomatoes, cook 1 minute, and add the herbs and salt to taste. Stir gently and serve.
Copyright 2010 by Jen Hoy