So, I kind of discovered this one by accident. My refrigerator was in desperate need of being cleaned out, so I decided to make macaroni and cheese and just mix in as many vegetables as I could fit. While I was waiting for the cheese sauce to finish, I was picking at the vegetables and they were DE-LICIOUS. I couldn’t quit eating them. I knew immediately I wanted to make this on it’s own for dinner. So I did.
I served it with a side of brown rice and beans, but it would make a great side to just about any meat or plant-based protein. It’s super simple and quick. I used frozen broccoli, but fresh would work — just don’t cook it quite as long. You can use bell peppers in place of the mini sweet peppers I had and you don’t have to have a variety of colors. I just thought it looked prettier that way. 🙂
Warm Broccoli & Sweet Pepper Salad
3 cups Broccoli, roughly chopped — if frozen, rinse under warm water until they’re partially thawed first
9-10 Mini Sweet Peppers or 2 Bell Peppers, roughly chopped
Salt
1-2 tbs Oil
2 bunches Green Onions, chopped
2 tbs Pickled Jalapeno Juice or Pickle Juice or 1 tbs Lemon Juice
In a large sauté pan over medium-high heat (about a 7), add the broccoli, peppers and a teaspoon or so of salt
Cook, stirring frequently, until the moisture on the bottom of the pan is near completely evaporated, 5-8 minutes
Add the oil
Continue cooking, stirring periodically, for another 5 minutes
— You don’t want the broccoli to be mushy!
Remove from heat, stir in the green onions and the juice
Let it sit for a few minutes to soak up all of the flavors
Stir and serve!
Kallie Schaefer 