Name: Broccoli with Lemon and Walnuts
Total time: PLACEHOLDER
Ingredients: 3 tablespoons unsalted butter; 1/3 cup walnuts , chopped fine; 1 teaspoon grated lemon zest and 2 teaspoons juice from 1 lemon; 1 1/2 pounds broccoli , prepared as shown in photos

Why This Recipe Works

The best cooking method for our Broccoli with Lemon and Walnuts was extraordinarily simple: We added the thick stems to a small pot of boiling water and set the florets on top, just above the reach of the boiling water. The stems were boiled and the florets steamed—two ideal cooking methods for the two parts of the broccoli head. Within four minutes, both stalks and florets were perfectly cooked. We peeled the fibrous exterior of the stems prior to cooking—it was too tough to be edible. A vegetable peeler didn’t make a dent on the skin, but a chef’s knife made quick work of the task.

Before You Begin

Chopping the walnuts finely will help them cling to the broccoli. Prepare the walnuts while the broccoli is cooking.

Instructions

Heat butter in medium nonstick skillet over medium heat until foaming. Add walnuts and cook, stirring constantly, until butter turns golden brown, 1 1/2 to 2 minutes. Stir in lemon zest and juice. Scrape into large bowl and season with salt and pepper.

Meanwhile, bring 1 cup water and 1/2 teaspoon salt to boil in large saucepan over high heat. Add broccoli stalks, then place florets on top of stalks so that they sit just above water. Cover and cook until broccoli is bright green and just tender, 3 to 4 minutes. Drain thoroughly.

Toss hot broccoli with nut mixture until evenly coated. Adjust seasonings with salt and pepper. Serve.