Broccoli with Feta and Shallots

This recipe was inspired by something I read in Food Network magazine.  The magazine version called for Lima beans which aren't allowed on low carb and some fresh herbs which I don't usually mess with.  I'm all about simplifying where you can.  The flavors are all really strong and distinct and made for a delicious and pretty easy side dish.  Make sure you eat it with someone you love because the onions, while extremely delicious, will give you bad breath!

I got some new mixing bowls at TJ Maxx last weekend.  Love this blue.  

Ingredients

2 C broccoli crowns

4 oz crumbled feta*

2 Tbsp olive oil

1 medium sized shallot*

salt and pepper to taste

Directions

1. Add water to a medium sized pot and set to boil over high heat.
2. Add 1 Tbsp kosher salt to the water.  
3. Once water has reached a rolling boil, add broccoli and cook for 4 minutes.  
4. After 4 minutes, dumb broccoli and water into a colander to drain and set aside.  
5. Cut shallot into thin slices.  
6. Add broccoli and shallot to a large bowl.  It's okay if broccoli is still warm, but it should not be hot enough to soften the shallots.  
7. Add feta, olive oil, salt, and pepper to broccoli and mix with a wooden spoon or spatula.  (I think I used around 1/2 tsp of salt and pepper, but you can use as much as tastes good to you.)
8. Enjoy!  

You'll know the broccoli is done when it takes on a bright green
color like this.  

This recipe makes two servings.  Remember, only 2 Cups of low impact veggies are allowed per day.  If you need to make one serving you can half the ingredients, or eat half and take the other half to lunch the next day!  This would be great with some Rotisserie chicken (my favorite lazy ingredient).  

Notes on Ingredients*

Feta usually comes in 4 ounce containers.  I think I've mentioned this before, but I usually don't spend money on the good stuff.  If you go to the regular dairy section in your grocery store they should have some there for about $3 per 4 ounce container.  

Shallots are good for a recipe like this because they are much more delicate than regular onions.  Usually I'm not too picky about ingredients but this is an exception.  Regular onions are going to have too strong of a flavor and overpower the recipe.  Your grocery store will definitely have shallots.  If you can't find them, ask someone in the produce department and they will be able to help you.