Broccoli with Toasted Walnuts



1 bunch of broccoli

1/2 cup walnut pieces, chopped

1 Tbsp. walnut oil (can substitute olive oil)

  1. 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.
  2. 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 serving bowl.
  3. 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.
Note: adding a few spoonfuls of water, at 375 degrees F for about 30 minutes.
1 Serving: calories 160 total fat 13 g cholesterol 0 mg sodium 60 mg

Serves 6