Ingredients
1
lb fresh broccoli
2
tablespoons olive or vegetable oil
1
teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1
teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1/2
teaspoon salt
1
clove garlic, finely chopped
2
plum (Roma) tomatoes, seeded, chopped
Preparation
Cut broccoli into flowerets; cut stems into 1x1/2-inch pieces (4 cups). In 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. Wipe out and dry skillet with paper towel.
In same skillet, heat oil over medium heat. Stir in remaining ingredients. Cook about 1 minute, stirring frequently, until hot. Add broccoli; toss gently.
