bunch of broccoli
walnut pieces, chopped
1 Tbsp. walnut oil (can
substitute olive oil)
- Bring a large pot of
lightly salted water to a boil. Trim the ends
from the stems of the broccoli. Peel the stems
with a small knife. Slice the stems into 1/4 inch
thick coins and the tops into bite-size florets.
- Add the stems to the
boiling water. Boil uncovered for 1 minute. Add
the florets and boil 2 to 3 minutes longer until
bright green and tender. Drain and transfer to a
- Meanwhile, heat a large
nonstick skillet over high heat until very hot.
Turn the heat down to low, add the walnuts and
cook, stirring quickly, until the walnuts toast
lightly, 1 to 2 minutes. Do not burn. Pour the
toasted walnuts over the broccoli. Add the walnut
oil and salt and pepper to taste, toss and serve.