BROCCOLI AND OLIVES
2 cups Broccoli florets
1 small can (2.5 oz) slice pitted ripe olives, drained
1 T Olive Oil
1 T garlic, minced
¼ Cup Parmesan Cheese, grated
Heat oil in a large nonstick skillet on medium high heat. Add garlic; cook until tender – about 2 minutes
Add broccoli and olives; cook until thoroughly heated – about 5 minutes. Stir in cheese. Serve.
Monday, July 27, 2009
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