Low Sodium Broccolli Vegetable Saute
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 251.1
- Total Fat: 20.8 g
- Cholesterol: 0.0 mg
- Sodium: 29.1 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 4.9 g
- Protein: 4.3 g
View full nutritional breakdown of Low Sodium Broccolli Vegetable Saute calories by ingredient
Introduction
A good way to get in servings of vegetables, keep calories low, get a lot of vitamins, and acceptable for kidney disease patients. A good way to get in servings of vegetables, keep calories low, get a lot of vitamins, and acceptable for kidney disease patients.Number of Servings: 2
Ingredients
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1 crooked neck squash (yellow or otherwise summer squash)
1 onion
1 clove garlic
1.5 cups broccoli
3T olive oil
Tips
Don't let the pan get too hot while sauteing vegetables. A lid is helpful during cooking.
Directions
Cut broccolli into small pieces with stems, cut onion into slices, dice garlic, cut red pepper into strips, cut squash lengthwise and then lengthwise again. Chop into 1/8" slices. Heat saute pan with 1T olive oil. Add broccoli, onions, and garlic. Saute for 5 min. or more until broccoli is semi tender. Add red pepper and squash. Add remaining olive oil and cook on medium heat until all ingredients have softened. Season with pepper. Using salt will raise the sodium content. Broccoli has over 200mg potassium per 1c serving. If watching potassium, substitute broccoli for cauliflower or other low potassium vegetable.
Serving Size: makes 2 servings
Serving Size: makes 2 servings