Tuesday, February 10, 2009


  • broccoli
  • olive oil
  • garlic, minced
  • pine nuts, toasted
    Cut broccoli into florets, and peel stems then cut into bite sized pieces. Place florets in a large saute pan. Add 1/4 cup water, cover and cook on stove top until broccoli is tender-crisp and bright green. Drain.Turn burner to medium; when oil is hot, swirl pan to coat with oil. Stir in garlic; immediately add drained broccoli. Cook, stirring constantly, 2 minutes. Transfer to serving bowl; sprinkle with toasted pine nuts. Note: To toast pine nuts, heat dry skillet over medium heat. Add pine nuts and cook, stirring frequently, until nuts begin to brown. Remove from pan immediately, or they will burn.

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