The chopping and saute time was worth it for this side dish. It tastes rich, but it’s light! I will repeat this recipe!
Yield: 4 servings
Despite the scorn of former presidents and children, broccoli is America’s second most popular green vegetable. Not only does it belong to the cancer-fighting cruciferous family, it is an excellent source of vitamins.
2 tablespoons walnut pieces
1 1/2 teaspoons extra-virgin olive oil
1 cup sliced shallots, thinly sliced (4-5 large shallots)
salt & freshly ground pepper to taste
1 bunch broccoli (1 1/2 lbs), cut into florets (5 cups)
1. Preheat oven to 450F.
2. Place walnuts in a pie plate and toast in the oven 5 minutes, or until fragrant. Transfer to a small bowl.
3. Heat oil in a large nonstick skillet over medium-low heat. Add shallots and cook, stirring often, until deep golden brown, about 10 minutes. (Add a tablespoon or two of water if the mixture gets too dry.) Season with salt and pepper.
4. Meanwhile, cook broccoli in boiling salted water until just tender, 3 to 5 minutes. Drain the broccoli and add to the shallots in the skillet; toss to combine. Taste and adjust seasonings. Transfer to a serving bowl and sprinkle with the toasted walnuts.
Per serving: 117 calories; 5 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 16 g carbohydrate; 6 g protein; 5 g fiber; 123 mg sodium; 703 mg potassium.