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Sautéed Leeks and Broccolini with Balsamic Vinegar

Yield 8 servings (serving size: about 3/4 cup)
To enjoy it at its best, prepare this dish last and serve immediately.

Ingredients

  • 4 center-cut bacon slices
  • 1 pound broccolini, trimmed and cut in half crosswise
  • 2 leeks, halved lengthwise and cut diagonally into 2-inch pieces (about 1 pound)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 4 garlic cloves, thinly sliced
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 1/2 tablespoons balsamic vinegar
  • 3/4 teaspoon salt

Nutrition Information

  • calories 81
  • caloriesfromfat 32 %
  • fat 2.9 g
  • satfat 1.1 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 3.8 g
  • carbohydrate 10.6 g
  • fiber 1.5 g
  • cholesterol 4 mg
  • iron 1.5 mg
  • sodium 316 mg
  • calcium 70 mg

How to Make It

  1. Cook the bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add broccolini and leeks to the drippings in pan; sauté 4 minutes. Add oregano, pepper, and garlic, and sauté 3 minutes. Stir in remaining ingredients, and cook 30 seconds or until liquid almost evaporates. Sprinkle with the crumbled bacon.