Sautéed Broccoli with Yellow and Red Bell Peppers

Sautéed Broccoli with Yellow and Red Bell Peppers
Viviane Bauquet Farre

Ingredients

  • 1 Tablespoon  plus 1/2 teaspoon sea salt
  • 1 1/2 Pound  broccoli, florets cut into 1 1/2-inch pieces (6 cups)
  • 1/4 Cup  extra-virgin olive oil
  • 1/8 Teaspoon  cayenne
  • medium-sized red bell peppers, halved, seeded, and cut lengthwise into 1/4-inch strips
  • medium-sized yellow bell pepper, halved, seeded, and cut lengthwise into 1/4-inch strips
  • 1 Tablespoon  white balsamic or regular balsamic vinegar
  • cloves garlic, sliced very finely

Sweet bell peppers, crunchy broccoli, garlic, and a touch of cayenne are sautéed together to make this colorful side dish. And although there's nothing complicated about this recipe, sautéing the bell peppers properly until they're golden brown is essential.

To achieve the proper results, you need two things: a nonstick skillet with a heavy bottom so that the heat gets distributed evenly, and a light hand when it comes to handling the peppers. Tossing or stirring them too frequently will make them break apart and will not allow them to caramelize properly.

See all broccoli recipes.

Directions

In a large pot, bring 6 quarts of water to a boil. Fill a large bowl with cold water and several ice cubes. Set aside.

When the water is boiling, add 1 tablespoon of the salt and the broccoli. With the back of a spoon, push the broccoli down so that all of the florets are submerged in the boiling water. Blanch for 2 minutes; the florets will turn bright green. Drain and transfer to the water bath. When the broccoli is totally cooled (this will take only a few seconds), drain and set on paper towels to remove any excess water.

Heat a large nonstick, heavy-bottomed skillet over high heat. Add the olive oil and cayenne and stir well. Add the peppers and sauté until the peppers are golden brown, tossing only occasionally, for 6-8 minutes. If the peppers start cooking too quickly, reduce the heat to medium-high.

Drizzle the vinegar over the peppers and shake the pan vigorously for a few seconds (the vinegar will evaporate almost instantly as the pan should be quite hot by now). Add the garlic, toss well, and sauté for 30 seconds.

Add the broccoli and season with the remaining salt. Sauté for 1 minute until the broccoli is warmed through, tossing constantly. Transfer to a serving platter and serve immediately.

Notes

Note: The broccoli can be blanched up to 1 day ahead. Refrigerate in a sealed container or plastic bag until ready to use.

Nutrition

Calories per serving:

220 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

11%

Servings:

4
  • Fat 58g 89%
  • Carbs 81g 27%
  • Saturated 8g 39%
  • Fiber 25g 100%
  • Sugars 25g
  • Monounsaturated 39g
  • Polyunsaturated 6g
  • Protein 25g 50%
  • Sodium 7,601mg 317%
  • Calcium 401mg 40%
  • Magnesium 203mg 51%
  • Potassium 3,175mg 91%
  • Iron 8mg 43%
  • Zinc 4mg 27%
  • Phosphorus 591mg 84%
  • Vitamin A 624µg 69%
  • Vitamin C 1,280mg 2,134%
  • Thiamin (B1) 1mg 47%
  • Riboflavin (B2) 1mg 63%
  • Niacin (B3) 9mg 43%
  • Vitamin B6 2mg 123%
  • Folic Acid (B9) 593µg 148%
  • Vitamin E 17mg 85%
  • Vitamin K 736µg 921%
See detailed nutritional info Have a question about nutritional data? Let us know.
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