2 1/2 pounds fresh broccoli florets
3 tablespoons olive oil
1 large onion, grated
2 tablespoons lemon juice
4 carrots, finely chopped
2 teaspoons salt
2 tablespoons dried sage
2 bay leaves
3 tablespoons soy sauce
2 tablespoons chili sauce
Rinse broccoli and cut into 1/2 inch slices. Heat oil and saute onions and carrots in oil in large skillet until translucent in color.
Stir in celery, lemon juice, carrot, salt, sage, bay leaves, and soy sauce. Stir gently and cook until vegetables are tender.
Stir in chili sauce, and cook until liquid is reduced. Remove from heat. Serve on plates with tortilla chips.
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