Lemon, Olive, and Caper Sauce for Vegetables |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This all-purpose sauce for dressing cooked vegetables provides a strong enough flavor to stand up to strong-flavored vegetables such as broccoli. It goes well with almost any green vegetable. It is a good substitute for cheese sauce as it is much lower in calories, and provides a somewhat salty-tart flavor with addition of any salt. Preparation could not be easier.. This comes from the Healthy Plate section of the Louisville Courier-Journal. Ingredients:
4 cups any fresh green vegetable such as broccoli, green beans, brussels sprouts, spinach, etc |
1 teaspoon butter |
1 tablespoon extra virgin olive oil |
1 garlic clove, minced |
1/4 cup sliced kalamata olive |
2 -3 tablespoons lemon juice (to taste) |
1 tablespoon capers, rinsed |
ground black pepper or ground mixed peppercorns |
Directions:
1. Prepare vegetable per your method of choice and put aside after preparation. Meanwhile in a small saucepan over medium heat, melt the butter; add the oil and garlic and cook, stirring for 1 minute. Then stir in the olives, lemon juice and capers and cook until heated through, about 2 minutes. Pour the sauce over vegetables, season with pepper; toss well to coat.
2. Lime juice can be substituted for lemon juice for a different take on the same theme.
3. Nutritional information: Per serving, 43 calories, 28 calories from fat (with no trans-fats or significant saturated fat.) 2mg cholesterol, 3 grams carbohydrate, 2 grams protein, i gram fiber, 67 milligrams sodium.
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