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Slow-Cooked Broccoli

Serves 4 to 6.

Note: This technique also produces delicious results with Brussels sprouts and cauliflower. Feel free to try different flavors after it's cooked. Try drizzling it with a little balsamic vinegar instead of lemon, or substitute Cheddar cheese for the Parmesan. From Beth Dooley.

• 2 bunches (about 2 to 2 1/4 lb.) broccoli

• 1/4 c. olive oil

• 3 garlic cloves, cut in half

• Generous pinch crushed red pepper flakes

• Coarse salt and freshly ground black pepper

• 1 tbsp. fresh lemon juice

• 2 tbsp. shredded Parmesan cheese or more to taste


Preheat the oven to 250 degrees. Cut the florets off the broccoli. Peel the stems and cut them into thick slices, about 1/2-inch thick.

Put the olive oil and garlic into a large ovenproof skillet over medium heat. When the garlic starts to sizzle add the broccoli and generous pinch of crushed red pepper flakes. Season the broccoli with a little salt and pepper and stir well.

Cover the skillet and place in the oven to cook for about 2 hours, removing to stir once or twice, but trying not to break up the broccoli. It will be very tender when ready. Drizzle the broccoli with lemon juice and season to taste with more salt, pepper and crushed red pepper. Serve warm or at room temperature.

Nutrition information per each of 6 servings:

Calories 140 Fat 10 g Sodium 83 mg

Carbohydrates 11 g Saturated fat 2 g Calcium 102 mg

Protein 5 g Cholesterol 2 mg Dietary fiber 4 g

Diabetic exchanges per serving: 2 vegetable, 2 fat.