Rating: 5 stars
4 Ratings
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  • 5 star values: 4

"One of the few vegetables my kids will eat is broccoli," Duggan says, "so I found new ways to use it." Sodium reflects 1/8 teaspoon kosher salt.

Tara Duggan
Recipe by Cooking Light January 2014

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 2 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the broccoli batons flat on a cutting board, then use a sharp vegetable peeler to shave the broccoli into paper-thin strips.

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  • Place the shaved broccoli and leaves in a medium bowl and toss with the olive oil, lime juice, and salt and pepper to taste. Gently fold in the cheese and serve immediately.

Source

Reprinted with permission from Root-to-Stalk Cooking: The Art of Using the Whole Vegetable, by Tara Duggan, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc.

Nutrition Facts

143 calories; fat 11.2g; saturated fat 3.8g; mono fat 5.8g; poly fat 1g; protein 6.1g; carbohydrates 7.2g; fiber 3.5g; cholesterol 17mg; iron 1.2mg; sodium 360mg; calcium 149mg.
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