Make this simple side dish any night of the week.Cook two cups of chopped broccoli florets in boiling water for four minutes. Drain, then rinse with cold water (which, whoops, I forgot to do), and drain again. Set aside.
Heat a teaspoon and a half of olive oil in a skillet over medium-high heat. Add a generous 3/4 cup of one-inch green bell pepper strips and a generous 3/4 cup of one-inch red bell pepper strips to the skillet, along with 2 tablespoons red wine vinegar. Reduce the heat to medium, cover, and cook for 15 minutes, stirring frequently.
Uncover and add a 1/2 tsp. raw sugar; cook (uncovered) an additional two minutes (the liquid should all be evaporated and the peppers beginning to brown). Add the broccoli and cook a final two minutes.
Remove from heat and stir in 1/4 tsp. salt and a dash of black pepper. One cup is 70 calories.
Cost:
broccoli $4.81
red bell pepper $1.05
green bell pepper $0.66
red wine vinegar $5.99
sugar $4.69
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