Mini-Fasting Guide
Bone Broth CookBook
Mini-Fasting Guide
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Italian Broccoli

Broccoli / Tomato / Garlic

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Italian Broccoli

Written by Dr. Kellyann Petrucci

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Prep time: 5 min • Cook time: 20 min • Yield: 4 servings


  • ¼ cup macadamia nut oil or coconut oil
  • 2 cloves garlic, crushed
  • One 14.5-ounce can diced tomatoes
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon dried basil
  • 1 pound broccoli, trimmed and cut into spears
  • Salt and pepper to taste


  1. Heat the oil in a large skillet over medium heat.
  2. Add the garlic and cook for a few minutes, stirring constantly. 
  3. Pour in the tomatoes with their juices, the vinegar, and the basil and simmer until the liquid has reduced by half.
  4. Place the broccoli on top of the tomatoes and season with a little salt and pepper.
  5. Cover and simmer over low heat for 10-minutes or until the broccoli is tender. Don’t over cook the broccoli it should be vibrant green. 
  6. Pour the cooked broccoli into a serving dish and toss to blend with the sauce before serving. 


If you use coconut oil, the dish will take on a bit of coconut flavor. If you use the macadamia nut oil, it will have a richer, buttery taste.