Recipes: Sauteed broccoli with garlic, pine nuts and parmesan

May 23, 2008 at 4:06PM

SAUTéED BROCCOLI WITH GARLIC, PINE NUTS AND PARMESAN

Serves 4 to 6.

The rich flavors in this recipe work well with pizza and chicken dishes. From "Perfect Vegetables" by the editors of Cook's Illustrated magazine.

• 21/2tbsp. olive oil, divided

•1/4c. pine nuts

• 11/2lb. broccoli, trimmed and cut into florets and bite-size pieces (about 8 c.)

• 4 medium cloves garlic, thinly sliced

•1/4c. low-sodium chicken broth

•1/4c. dry white wine

•1/4c. grated Parmesan cheese

• 2 tbsp. thinly sliced fresh basil

• Salt and ground black pepper

Directions

Heat 2 tablespoons of the oil in a large skillet over medium-high heat until almost smoking. Add the pine nuts and cook, stirring often, until golden, about 2 minutes.

Add the broccoli and cook, stirring frequently, until the broccoli turns bright green, 2 to 3 minutes. Clear a space in the center of the pan and add the garlic and the remaining1/2tablespoon oil. Cook until the garlic is fragrant, about 1 minute. Increase the heat to high and add the broth and wine. Stir, cover and cook until the broccoli begins to become tender, about 2 minutes. Uncover and cook, stirring frequently, until the liquid has evaporated and the broccoli is tender, 3 to 4 minutes longer. Sprinkle with the cheese and basil and season with salt and pepper to taste. Serve immediately.

Nutrition information per serving:

Calories137Fat11 gSodium102 mg

Carbohydrates6 gSaturated fat2 gCalcium95 mg

Protein5 gCholesterol3 mgDietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, ½ medium-fat meat, 1½ fat.

about the writer

about the writer

More from No Section

See More

Kyiv was targeted with waves of drone and missile attacks overnight into Friday in the largest aerial assault since Russia's full-scale invasion of Ukraine began more than three years ago, officials said, amid a renewed Russian push to capture more of its neighbor's land.