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Steamed Broccoli with Chorizo

Photo: Hector Manuel Sanchez; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 3/4 cup broccoli mixture)

Broccoli is a go-to veggie side for many families yet is often served very plain. Here we offer a great way to dress it up.

Ingredients

  • 3/4 cup water
  • 14 ounces broccoli florets
  • 1 1/2 ounces Mexican chorizo
  • 1 tablespoon olive oil
  • 2 teaspoons lime juice
  • 1 teaspoon chopped chipotle chiles canned in adobo sauce
  • 1 teaspoon adobo sauce
  • 1/8 teaspoon kosher salt
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 108
  • fat 7.8 g
  • satfat 2.1 g
  • monofat 4.4 g
  • polyfat 0.9 g
  • protein 6 g
  • carbohydrate 6 g
  • fiber 3 g
  • cholesterol 9 mg
  • iron 1 mg
  • sodium 245 mg
  • calcium 49 mg
  • sugars 0 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place water in a large skillet over high heat; bring to a boil. Add broccoli; cover and simmer 4 minutes or until crisp-tender. Cook chorizo in olive oil in a skillet over medium-high heat for 3 minutes, stirring to crumble. Remove from heat. Stir in lime juice, chiles, adobo sauce, and salt. Place broccoli in a serving bowl. Top with chorizo mixture and cilantro.