When we think of sources of vitamins C if you're like me you probably think of your favorite citrus fruits. But broccoli, believe it or not, actually contains more per serving than an orange. In fact it contains 200 percent of the recommended daily allowance of C.

Many of us have strong opinions about the taste of this vegetable. But like so many of the foods we eat, whether we like it or not can depend on how it's prepared and presented.

This recipe is a combination of unique ingredients. And when the broccoli is added, the flavor is sensational.

To start, just cut the broccoli into bite size pieces. And you'll want to cut enough for about 2 cups. Then remove the peel of an orange with a potato peeler in about 1-inch strips.

Next, heat 1 tablespoon of vegetable oil in a skillet, add the orange peel and about ' of a cup of nuts, walnuts or pecans either will do. Saut' all of this for two to three minutes over a medium heat and be careful not to overdue it. You want to cook it just long enough for the orange peel to begin to curl and turn golden.

Now I'm ready to add the broccoli. And I will let it saut' for about five minutes. While it's cooking I add ' of a teaspoon of ginger, ' teaspoon of lemon pepper, and about 1 tablespoon of soy sauce. As a final touch, I'll squeeze the juice of the orange over the dish and now it's ready to serve.

From the garden, I'm Allen Smith.

P. Allen Smith Gardens

© 1998 - Hortus, Ltd.

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