Loaded Broccoli

Restaurants offer loaded baked potatoes as a normal side for a lot of dishes. Many patrons never knew they can instead opt for loaded broccoli. Still gorgeous and steaming with sour cream, cheese, bacon and chives, loaded probably is the total knock out champion of sides.

The carb cost savings in this easy switch? A medium potato will cost you over 41 carbohydrates; consider the vast size of some of those spuds and you could be netting over 60 net carbs before you even pass the pepper.

A cup of steamed broccoli, conversely? Only 6 net carbs.

Now you can get the same quality results at home with this recipe for a new trend in dining accoutrements.

4 cups of broccoli, fresh or frozen
8 Tbsp butter
8 Tbsp sour cream
4 slices crumbled bacon
1 cup shredded cheddar cheese
2 Tbsp fresh chives

Prepare fresh broccoli by rinsing and breaking florets into smaller pieces. If broccoli is frozen, florets are already re-sized and pre-rinsed.

Cook the broccoli.

Stove: Place 4 cups fresh or frozen florets in boiling water in a 2 quart sauce pan with a lid. Cover and bring to a boil again. Reduce heat and simmer for 6-8 minutes or until desired tenderness is reached. Drain well.

Microwave: Place broccoli in a microwave-safe dish. Add 8 Tbsp water, cover and cook for 6-8 minutes, or until broccoli has reached a desired tenderness. Drain well.

Assemble broccoli in small dishes or ramekins, or on plates next to the main course. Top with butter, sour cream, bacon bits, cheese and chives as needed. Serve hot. Serves 6.

Did you know: As well as being gorgeous and green, broccoli is a major source of vitamin C and Protein (roughly half of the calories in broccoli are attributable to protein).