Sautéed Broccoli

Makes 4 servings. Recipe is by Teresa B. Day.

3 tablespoons olive oil

2 cloves garlic

¼ cup cashews, chopped

1 bunch broccoli (cut into florets and stems chopped)

3 tablespoons water

2 tablespoons lemon juice

1 teaspoon Italian seasoning blend

1 teaspoon kosher salt

½ teaspoon black pepper finely ground

1. Heat olive oil in a heavy skillet or Dutch oven.

2. Sauté garlic and cashews until nuts are lightly toasted.

3. Add the broccoli and toss to coat in oil. Sauté for 5 minutes.

4. Add water and lemon juice and sauté for 5 minutes more.

5. Season with Italian blend, salt and pepper and cook for a final 2 to 5 minutes or until broccoli is crisp-tender. Serve immediately.