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Broccoli Amandine

1 bunch broccoli (about 1 pounds)
2 TB non-hydrogenated vegan margarine OR olive oil
C slivered or sliced almonds
1-2 cloves minced garlic
pinch salt
1 TB lemon juice

  1. Steam broccoli until tender-crisp, just a few minutes. Meanwhile, toast dry (no oil) almonds in a pan on LOW until light golden.
  2. Heat margarine/olive oil in a skillet until hot and add garlic. Stir for about 30 seconds.
  3. Add broccoli and lemon juice and stir another 30 seconds to a minute. Toss with almonds, season, and serve.

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