Sautéed Broccoli With Garlic And Pine Nuts

1. 1

   In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!

2. 2

   Chop the garlic fine. Set aside.

3. 3

   Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).

4. 4

   In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.

5. 5

   Drain thoroughly in a colander.

6. 6

   In a saute pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.

7. 7

   Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!

* Per serving · 4 servings · Values may vary.