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Sautéed Broccolini with Tomatoes

Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on time 16 mins
Total time 16 mins
Yield Serves 8 (serving size: 2 ounces)
This speedy, simple stovetop dish saves you oven space and can be prepared at the very last minute and then brought to the holiday table. Roma or plum tomatoes are the best choice this time of year.

Ingredients

  • 2 teaspoons olive oil
  • 1 large shallot, thinly vertically sliced
  • 1 pound Broccolini, trimmed
  • 1/4 cup dry white wine
  • 1 large plum tomato, seeded and finely chopped
  • 1/3 cup no-salt-added chicken stock (such as Swanson)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 44
  • fat 1.1 g
  • satfat 0.2 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 2.4 g
  • carbohydrate 5.2 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 83 mg
  • calcium 43 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Add oil to pan, and swirl to coat. Add shallot, and sauté 2 minutes or until tender, stirring frequently. Add Broccolini; cook 2 minutes. Add wine and tomato. Cover, reduce heat to medium, and cook 3 minutes. Add chicken stock, salt, and black pepper; cook, uncovered, 4 minutes or until Broccolini is crisp-tender.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.