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  Sautéed Broccoli with Tomatoes



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1 Tablespoon olive oil
1 small pepper—hot or sweet—diced
2 stalks broccoli, cut into bite-sized pieces
2-3 medium tomatoes, chopped
1 teaspoon each dried basil and thyme
1 Tablespoon red wine vinegar
kosher salt to taste

Heat a heavy skillet over high heat, add olive oil and diced pepper.
Sauté and stir until edges of the pepper have browned. Add broccoli,
stir well and lower heat to medium. Sauté, stirring occasionally, until just tender.
Stir in tomatoes and dried herbs. Cover and simmer for 5 minutes.
Uncover and stir in red wine vinegar. Taste for salt. Let simmer 2- 3 minutes,
then stir well and remove from heat.
Serve hot or cold.
Can be served with cooked grains or pasta as a main dish, or by itself as a side.
Cover and refrigerate leftovers.

Copyright © 2011 Stefanie Samara Hamblen