Submitted by: Judy Whittington
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Excellent flavors. Works well with pizzas or chicken dishes.
2 ½ tablespoons olive oil
¼ cup pine nuts
1 ½ pounds (1 medium bunch) broccoli (about 8 cups), cut into 1" florettes
4 medium cloves garlic, sliced thin
¼ cup chicken broth
¼ cup dry white wine
¼ cup grated Parmesan cheese
2 tablespoon thinly sliced fresh basil leaves
Salt & fresh ground pepper
Heat 2 tablespoons olive oil in large non-stick skillet over medium-high heat until almost smoking. Add pine nuts, cook until golden, about 2 minutes, stirring often.
Add broccoli and cook until bright green, about 2-3 minutes, stirring often. Clear a space in center of pan, add garlic and ½ tablespoon oil. Cook for about 1 minute until garlic is fragrant.
Increase heat to high , add broth and wine. Stir, cover and cook until broccoli begins to become tender, about 2 minutes. Uncover and cook, stirring frequently, until liquid has evaporated and broccoli is tender, about 3 minutes longer.
Sprinkle with cheese and basil, season with salt & pepper to taste. Serve immediately.
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