Broccoli with Pine Nuts
Wishing you a very Merry Christmas
Broccoli with Pine Nuts, with broccoli pairing up with pine nuts for both festivity and nutrition. The broccoli is cooked in olive oil and chicken broth. Add the pine nuts and finish off with Parmesan.
2 pounds broccoli, tough ends trimmed, stems peeled
3 tablespoons olive oil
2 cloves garlic, finely chopped
1/4 cup chicken broth
1/2 teaspoon salt
1/4 cup pine nuts, toasted
Shaved Parmesan cheese for garnish
Cut broccoli stems into coins; cut heads into flowerets.
Heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, 45 seconds. Add broccoli; cook, stirring constantly, until broccoli is bright green, 2 to 3 minutes. Add broth; cover and cook until broccoli is crisp-tender, about 3 minutes.
Sprinkle with salt and toss.
If serving warm, add pine nuts; toss and serve. If serving cold, cool slightly, place in a tightly sealed container and refrigerate. Just before serving, add pine nuts and toss. Garnish with thin shavings of Parmesan cheese.
Recipe makes 4 servings
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St. Nicholas was bishop of the Turkish town of Myra in the early fourth century. It was the Dutch who first made him into a Christmas gift-giver, and Dutch settlers brought him to America where his name eventually became the familiar Santa Claus.