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Jalapeno Broccoli
Source: dLife

Spicy jalapeño oil drizzled over broccoli.

Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 115.9
Total Carbs 11.1 g
Dietary Fiber 4.1 g
Sugars 3.4 g
Total Fat 7.4 g
Saturated Fat 1.0 g
Unsaturated Fat 0.8 g
Potassium 502.0 mg
Protein 4.4 g
Sodium 62.0 mg
Dietary Exchanges
1 1/2 Fat , 2 1/2 Vegetables , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  salt
6 cup  tap water
1 lb  fresh broccoli florets
1 tbsp  balsamic vinegar
1 tbsp  olive oil
1 each  whole jalapeno pepper
0 1/4 cup  pine nuts
  1. Remove seeds and membrane from jalapeño pepper. Mince and set aside.
  2. In medium pot over high heat, bring water and salt to boil. Add broccoli and cook 5 minutes. Drain and place in ice water 30 seconds. Drain again.
  3. In medium sized bowl, combine 2 cups ice and cold tap water to 3/4 full. Set aside.
  4. While broccoli is cooking, place pine nuts in small skillet over medium heat. Toast nuts 2-3 minutes, shaking frequently. Remove from heat and set aside.
  5. Place broccoli on serving plate and drizzle with vinegar.
  6. In small pan over medium, heat oil and add sliced jalapeño. Sauté 2- 3 minutes, or until jalapeños are soft. Pour over broccoli and top with pine nuts

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