The pine nuts and olive oil make this dish rich enough to convert even the most staunch broccoli-hater at the table. Be sure to use kosher salt to season it -- the larger crystals pack more of a flavor punch than regular table salt.
Broccoli with Garlic and Pine Nuts
- 5 cups broccoli florets
- 3 Tbsp. olive oil
- 6 cloves garlic
- 1/4 cup hazelnuts
- kosher salt, to taste
Put broccoli in a ziploc bag, seal and poke holes in the bag to all steam to escape. Microwave for 4-5 minutes. (Or, you could simply steam broccoli in a steamer over water.)
Meanwhile, heat olive oil over medium heat in a large frying pan. Chop garlic finely. Add pine nuts to olive oil, stirring to toast lightly, about 1-2 minutes. Turn heat down slightly, add garlic, and heat another minute. Add broccoli to pan. Coat with olive oil mixture and cook another 2-3 minutes until softened. Season with kosher salt to taste.
Serves 5.
152 calories per serving. 13 g fat, 0 mg cholesterol, 147 mg sodium, 8 g carbohydrates, 3 g fiber, 4 g protein, 11% Vitamin A, 138% Vitamin C, 5% calcium, 6% iron.
For more great vegetable recipes, see also:
- Broccoli au Gratin
- Brussels Sprouts with Pistachios
- Green Beans and Tomatoes
- White and Sweet Potato Gratin
