1 tbs canola oil
4 cups fresh broccoli florets
1 1/2 tbsp balsamic vinegar
2 tsp Splenda granulated
1/4 tsp salt
1/4 tsp red pepper flakes*
In a large nonstick skillet over medium heat, heat the canola oil while swirling to coat the entire pan. Add the broccoli, cover, and cook 10 minutes stirring frequently until lightly browned and crisp tender.
In a small bowl combine the vinegar, Splenda, salt, and pepper flakes; set aside.
Remove the skillet from the heat, add the vinegar mixture and toss gently but thoroughly.
Yield: 4 (1 cup each) servings
*May be omitted if you don't like heat.
1 1/2 tbsp balsamic vinegar
2 tsp Splenda granulated
1/4 tsp salt
1/4 tsp red pepper flakes*
In a large nonstick skillet over medium heat, heat the canola oil while swirling to coat the entire pan. Add the broccoli, cover, and cook 10 minutes stirring frequently until lightly browned and crisp tender.
In a small bowl combine the vinegar, Splenda, salt, and pepper flakes; set aside.
Remove the skillet from the heat, add the vinegar mixture and toss gently but thoroughly.
Yield: 4 (1 cup each) servings
*May be omitted if you don't like heat.
I have had this recipe for years. I got it from a Diabetes Forecast Magazine.
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