Broccoli might be considered the near-perfect vegetable. A half cup of steamed broccoli contains only 20 calories. It is low in sodium and is an excellent source of vitamins A and C, as well as calcium and potassium.
½cup thinly sliced shallots
Trim about 1inch from the stems of the broccoli and discard. Cut tops into florets leaving about 1inch of the stalks attached. Using a vegetable peeler, remove the tough outer layer from the remaining stalks, especially near the bottom. Cut the stalks into 2-inch lengths and then trim to ½-inch-thick sticks.
Place a steaming basket over 1inch of boiling water and add the broccoli. Cover and cook until crisp tender, 6 to 8 minutes. Lift the basket from the saucepan.
Meanwhile, combine the oil and shallots in a medium nonstick skillet over medium-high heat. Cook, stirring, until shallots are well browned, about 5 minutes.
Add the broccoli and stir-fry 1 minute, just until blended. Sprinkle with salt and serve at once.