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: arizonatraveler.blogspot.com