Source: dLife

Broccoli and tomatoes sauteed with fresh basil and oregano herbs.

Servings

1 lb fresh broccoli florets , plus stems cut into 1x1/2-inch pieces
2 tbsp olive oil (or canola oil)
1 tsp fresh basil (or 1/4 teaspoon dried basil)
1 tsp oregano leaves (or 1/4 teaspoon dried oregano)
0.5 tsp salt
1 medium garlic cloves , finely chopped
2 roma tomatoes , seeded and chopped

1 In a 10-inch skillet, heat 1 inch water to boiling. Add broccoli. Heat to boiling. Boil 5 to 7 minutes or until crisp tender; drain and set aside.
2 Wipe out and dry skillet with paper towel.
3 Heat oil in same skillet over medium heat. Stir in remaining ingredients. Heat an additional minute, stirring often, until hot. Add broccoli, toss gently.