Garlic Orange Broccoli

(originally made 3/2011)

A little while back Linda shared this recipe for Garlic Orange Spinach.   I am not a cooked spinach fan, my mom used to cook it beyond all recognition when I was a kid and I've just now come to the point where I can enjoy it raw in salads, etc.     I loved the flavor combo of the recipe, and instead of the spinach, I subbed 2 nice size bunches of broccoli.    I like my veggies crisp/tender, and I used a lid to get them to the doneness I wanted.  

I served this alongside turkey cutlets pan fried in olive oil with lemon pepper seasoning and a package of Uncle Ben's 90 second Jasmine rice.    Everything started out separate on the plate, but I did end up mixing the broccoli into the rice and it was fantastic   :)

Linda, thank you so much for sharing the recipe, I also think this would be wonderful with green beans or sugar snap peas, maybe even cubed cooked sweet potato!

Garlic-Orange Spinach

Serving Size  : 4  

  2        tablespoons  grapeseed or rice oil -- used olive oil
  1         tablespoon  thinly sliced garlic
  3        tablespoons  freshly squeezed orange juice
  1                bag  fresh spinach leaves -- (10 ounces) stems removed, washed and spun dry-- used broccoli
  1         tablespoon  grated orange zest
                        Sea salt and freshly ground pepper

In a large sauté pan, heat oil over medium-high heat. Add garlic and cook, stirring constantly, until it begins to brown, about 30 seconds. Add orange juice and cook until reduced, about 30 seconds. Add spinach and orange zest; sauté until spinach just wilts. Remove from heat and season with salt and pepper.

  "Created by Michel Nischan | From the April 2005 issue of O, The Oprah Magazine"


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