Skillet Broccoli with Garlic, Pine Nuts, and Parmesan
By America's Test KitchenPublished on September 15, 2011
Time
35 minutes
Yield
Serves 6
Ingredients
¼ cup pine nuts 3 tablespoons extra-virgin olive oil 1 ½ pounds broccoli florets cut into 1-inch pieces, stems peeled and chopped into ½-inch pieces4 garlic cloves, minced⅛ teaspoon red pepper flakes ½ cup low-sodium chicken broth Salt and pepper ½ cup grated Parmesan cheese
Instructions
- COOK STEMS Toast pine nuts in large skillet over medium heat, stirring frequently, until golden and fragrant, about 5 minutes; set aside. Heat oil in now-empty skillet over medium-high heat until shimmering. Add broccoli stems and cook, stirring occasionally, until spotty brown, about 3 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
- FINISH BROCCOLI Add broccoli florets, broth, and ¼ teaspoon salt and cook, covered, over medium-low heat until broccoli stems and florets are nearly tender, 5 to 7 minutes. Remove lid and cook until liquid evaporates, about 1 minute. Off heat, sprinkle with Parmesan and toasted pine nuts. Season with salt and pepper. Serve.
Time
35 minutesYield
Serves 6Ingredients
¼ cup pine nuts
3 tablespoons extra-virgin olive oil
1 ½ pounds broccoli florets cut into 1-inch pieces, stems peeled and chopped into ½-inch pieces
4 garlic cloves, minced
⅛ teaspoon red pepper flakes
½ cup low-sodium chicken broth
Salt and pepper
½ cup grated Parmesan cheese
Ingredients
¼ cup pine nuts
3 tablespoons extra-virgin olive oil
1 ½ pounds broccoli florets cut into 1-inch pieces, stems peeled and chopped into ½-inch pieces
4 garlic cloves, minced
⅛ teaspoon red pepper flakes
½ cup low-sodium chicken broth
Salt and pepper
½ cup grated Parmesan cheese
Ingredients
¼ cup pine nuts
3 tablespoons extra-virgin olive oil
1 ½ pounds broccoli florets cut into 1-inch pieces, stems peeled and chopped into ½-inch pieces
4 garlic cloves, minced
⅛ teaspoon red pepper flakes
½ cup low-sodium chicken broth
Salt and pepper
½ cup grated Parmesan cheese
Why This Recipe Works
A number of Skillet Broccoli with Garlic, Pine Nuts, and Parmesan recipes suggest you simply discard the stems and only cook the florets. We found they added valuable flavor and decided to leave them in. To ensure that the florets and stems finished at the same time, we cut the stems into small pieces and added them to the skillet a few minutes before adding the florets. Toasting the pine nuts enhanced their flavor, and using the same pan to cook the broccoli saved on cleanup.
Instructions
- COOK STEMS Toast pine nuts in large skillet over medium heat, stirring frequently, until golden and fragrant, about 5 minutes; set aside. Heat oil in now-empty skillet over medium-high heat until shimmering. Add broccoli stems and cook, stirring occasionally, until spotty brown, about 3 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
- FINISH BROCCOLI Add broccoli florets, broth, and ¼ teaspoon salt and cook, covered, over medium-low heat until broccoli stems and florets are nearly tender, 5 to 7 minutes. Remove lid and cook until liquid evaporates, about 1 minute. Off heat, sprinkle with Parmesan and toasted pine nuts. Season with salt and pepper. Serve.
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