Broccoli with Green Chile Butter

Little Devil and I love all of the cruciferous vegetables, especially: cauliflower, brussel sprouts, cabbage,  and broccoli.  Not only are they high in vitamin C and fiber, they have potential cancer fighting properties.  Not only are they good for us, we think they taste good!  Mr. Devilish Dish, not so much.  He's been known to ask if we can skip the brussel sprouts for a few weeks.  We've burned him out on those and cauliflower for a while.  His favorite green vegetable is Hatch Green Chiles.  Combining those with one of our favorite green vegetables made a very tasty compromise.  Freshly steamed broccoli tossed in a flavorful southwest-style butter is a great way to liven up a boring side dish, and a great way to get everyone to eat their vegetables!

A delicious southwest twist
on a traditional side dish.

Toss steamed broccoli in a flavorful butter.

A side dish everyone can agree on

Broccoli with Green Chile Butter

6 tablespoons unsalted butter
1/4 teaspoon ground cumin
3 Roma tomatoes, seeded and finely chopped
1 (4 ounce) can diced green chiles
2 large broccoli heads, cut into florets, steamed

In a large saucepan over medium-heat melt the butter.  Stir in the cumin and add the tomatoes and chiles.  Reduce heat, and cook mixture until hot.  Add steamed broccoli, tossing to coat with butter.  Season with salt and pepper before serving.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 15 minutes