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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Broccoli with Pine Nuts and Olives Recipe

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This recipe for Broccoli with Pine Nuts and Olives is from The Givone Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large stalks (about 1 1/2 pounds) broccoli
2 tablespoons sea salt
2 tablespoons pine nuts
1 tablespoon extra virgin olive oil
1/3 cup sliced pitted Kalamata olives
Directions:
Directions:
Cut off and discard tough lower stems of broccoli (1-2 inches from bottom). Trim leaves and discard. Quarter stalks lengthwise. Separate stalks from florets and cut diagonally in approximately 2" pieces.

Add sea salt to 4 quarts water and bring to a boil. Add broccoli stems and florets and cook for about 2-3 minutes or until tender. Save water.

Heat a large skillet on medium-high. Sauté pine nuts (do not add oil) until toasted and lightly browned. Remove from pan. Pour olive oil in skillet. Add about 2 tablespoons of blanching water (or hot tap water) to the skillet. Return the skillet to heat and add broccoli along with pine nuts and olives. Season with black pepper. Sauté until heated through, about 5 minutes, spooning pan juices over broccoli.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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