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