BROCCOLI COOKED JUST RIGHT

BROCCOLI COOKED JUST RIGHT
1 bunch fresh broccoli, about 2 pounds
Salt, to taste
Butter, about 2 tablespoons

Wash the broccoli, then peel away the tough outer layer of the stems. Cut each stalk into 2-3 spears. Arrange in a large skillet with a lid. Fill with water to 1 inch. Sprinkle with salt; bring to a boil. Turn the heat down to a simmer; cover and cook for 3 minutes. Remove from the heat and drain. Cover the pan and let stand off the heat for 5 minutes before serving. Season, to taste and add butter.

About 5 servings
Can be frozen

Per Serving: 75 Calories; 5g Fat; 4g Protein; 6g Carbohydrate; 4g Dietary Fiber; 2g Net Carbs

I got this cooking method from Rachael Ray's "30 Minute Meals" TV show. It worked pretty well, except that I was so busy with other cooking that I forgot to drain the water before the standing time and it got a little over-cooked. The stalks were just right, but the florets fell apart a bit. It looks like I'll have to give this one another try sometime and do it right.

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