1. In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn! 2. Chop the garlic fine. Set aside. 3. Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup). 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. Drain thoroughly in a colander. 6. In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn. 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! ---------------------------------------------------------------------------
Nutrition
Ingredients
