Jalapeno Broccoli

Jalapeno Broccoli
1 teaspoon salt, optional
1 head broccoli, trimmed and separated into spears
1 tablespoon balsamic vinegar
2 to 3 tablespoons olive oil
2 fresh jalapeno peppers, thinly sliced; with or without seeds, 
depending on desired hotness
1/4 cup toasted pine nuts
few sprigs fresh coriander or parsley, chopped
Bring a pot of water to the boil and add optional salt. Add the 
broccoli spears and boil over high heat for 3 to 5 minutes, depending 
on desired tenderness. Drain and transfer broccoli to bowl of ice 
cold water for 30 seconds. Drain and lay out the cooked spears 
decoratively on a presentation plate. Drizzle evenly with balsamic 
vinegar. In a small frying pan, heat olive oil over medium heat for 
30 seconds. Add sliced jalapeno peppers with seeds, if using and stir 
fry for 2 to 3 minutes until softened. Take peppers with all the oil 
from the pan and distribute evenly over the broccoli. Garnish with 
pine nuts and herbs. 4 servings.
Nutritional Information per serving:
Calories: 142, Fat: 9 g, Carbohydrate: 14 g, Fiber: 6 g, Protein: 8 
g, Sodium: 206 mg, Cholesterol: 0 mg
Diabetic Exchanges: 2 Vegetable, 1/2 Lean Meat, 1 1/2 Fat 
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* Catsrecipes Y-Group
Category:Cathy's Recipes