2 to 2 1/2 lb. fresh cut broccoli, florets and stalks sliced
2 tsp. low fat butter
1 large red bell pepper cut into short strips
3 oz. shallots, or one small onion thinly sliced
1/4 c. sliced almonds, toasted and sprinkled with 1/2 tsp. of salt

Bring 2 quarts of lightly salted water to a boil in a large sauce pan over high heat. Add broccoli; boil uncovered 3 to 5 minutes, or until bright green and tender. Drain and rinse under cold water. Drain well. Melt butter in 12 inch nonstick skillet, over medium heat. Add bell pepper and shallots. Cook 3 minutes, stirring occasionally. Place in a serving dish. Garnish with a toasted and salted almonds if desired.

Yields 12 cups.