Prep Time: 10 minutes
Cook Time: 5 minutes
1 bunch broccoli
2 tablespoons extra-virgin olive oil
Sea salt, to taste
2 cloves garlic, chopped
Pinch red pepper flakes
½ cup halved cherry tomatoes
1 tablespoon lemon juice
Bring large pot of water to a boil. Cut broccoli florets and stems. Add broccoli, and blanch about 30 seconds.
Heat olive oil in sauté pan over medium heat. Add garlic and red pepper flakes and sauté until aromatic, about 30 seconds.
Add cherry tomatoes and salt, and sauté for an additional minute.
Stir in broccoli and salt and sauté for 2 minutes. Broccoli should be firm.
Gently stir in lemon juice and basil.
Calories: 125; Total Fat: 7g; Carbohydrates: 13g; Protein: 5g; Fiber: 5g; Sodium: 125mg.