Community Cookbook
Saturday, 23 November 2013 00:00
Broccoli with Cranberries, Pumpkin Seeds and Leek
Written by Cheryl
It's broccoli - but with a Thanksgiving twist! Best of all, cooks up quick and easy enough to work for a weeknight veggie side as well!
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Ingredients:
1 thin but long leek, chopped in 1/4" slices (including the greens)
2 Tbsp olive oil
Raw pumpkin seeds
1/2 cup dried cranberries
2 small heads broccoli, cut in large chunks and then steamed
Juice from 1/2 lemon
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Instructions:
Heat olive oil in large skillet over medium-high heat.
Add leek and saute 2-3 minutes. Add seeds and cranberries and saute a few minutes more, mixing all ingredients together.
Add broccoli and saute 5 or 6 minutes more or until broccoli begins to brown and gecomes slightly crispy, stirring constantly to coat thoroughly with the leek, seed and cranberry mixture. Add fresh lemon juice, toss to coat and remove from heat.
Serve warm. - Serves: 2
- Cuisine: American (general)
- Cooking method: -Select (optional)-
- Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: None selected
- Total time (inc active/prep): None selected
- Specialty Diets: Paleo, Vegan, Vegetarian
Published in
Salads & Sides
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