Ingredients:
1.5 Pounds broccoli
|
Directions:
Rinse broccoli. With chef's knife, trim off stems and cut into florets. Reserve stems for another use. Immerse florets in large bowl of ice cold water until ready to proceed.
In a saucepan, bring stock to a boil over high heat. Reduce heat to medium. Add broccoli, pour oil evenly over florets and sprinkle lightly with kosher salt, if using. Cover and cook for 8 to 10 minutes.
While broccoli is cooking, heat butter in a small skillet over medium heat. Add pine nuts and sauté until golden.
In a colander, drain broccoli. Sprinkle with pine nuts and serve. |