Braised Broccoli with Orange and Parmesan


1/4 cup freshly squeezed orange juice

1 - 14 ounce can fire roasted tomatoes

1 head broccoli, florets and stalks trimmed into bite sized pieces

1/4 teaspoon chopped, fresh oregano

1/4 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon extra virgin olive oil

1/4 cup shaved parmesan

2 tablespoons toasted, sliced or chopped almonds


In a medium saucepan, combine orange juice and tomatoes.  Bring to a boil and add the broccoli.  Stir in the oregano and pepper flakes, then cook until the broccoli is bright green, a couple of minutes.  Take off the heat, season with salt and pepper, drizzle with olive oil and sprinkle the parmesan and almonds over the top.  

Recipe from Heidi Swanson,

meal or course
brunch, buffet, dinner, lunch, side