Thursday, March 1, 2012

Skillet Broccoli with Pine Nuts and Parmesan

This is fantastic!!
Skillet Broccoli with Pine Nuts and Parmesan
1/4 cup pine nuts
3 tablespoons extra virgin olive oil
1 1/2 pounds broccoli, florets cut into 1-inch pieces, stems peeled and chopped into 1/2-inch pieces
4 garlic cloves, minced
1/8 teaspoon red pepper flakes
1/2 cup low sodium chicken broth
salt and pepper
1/2 cup grated Parmesan
1. Toast pine nuts in large skillet over medium heat, stirring frequently, until golden and fragrant, about 5 minutes. Set aside. Heat oil in now-empty skillet over medium-high heat until shimmering. Add broccoli stems and cook, stirring occasionally, until spotty brown, about 3 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
2. Add broccoli florets, broth, and 1/4 teaspoon salt and cook, covered, over medium-low heat until broccoli stems and florets are nearly tender, 5 to 7 minutes. Remove lid and cook until liquid evaporates, about 1 minute. Off heat, sprinkle with Parmesan and toasted pine nuts. Season with salt and pepper. Serve.

Recipe Source: Cook's Country Magazine Oct/Nov 2010 
Photo Source:

1 comment:

  1. Sounds fabulous, I can't wait to try this. I wonder what nut would be ok to substitute as pine nuts are ridiculously $$


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