HS: I've been using fire-roasted tomatoes here, and they're extra delicious. I also can't help but at a few almonds for a bit of crunch.
1/4 cup / 60 ml freshly squeezed orange juice
1 14-ounce can crushed tomatoes
1 head of broccoli, florets and stalks trimmed and cut into bite-sized pieces
1/4 teaspoon chopped fresh oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1/4 cup Parmesan cheese shavings
2 tablespoons toasted sliced almonds
In a medium saucepan over medium-high heat combine the orange juice and tomatoes. Bring to a boil and stir in the broccoli. Stir in the oregano and red pepper flakes, then cook until the broccoli it just tender,and bright green - a couple minutes. Do your best to avoid overcooking the broccoli. Season with salt and pepper, and transfer to a serving dish. Drizzle with the olive oil, and sprinkle with the cheese and almonds before serving.
Serves 4-6 as a side.
Adapted from True Food: True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil, M.D., Sam Fox, and Michael Stebner
101 Cookbooks http://www.101cookbooks.com/