Cooking time: 25 minutes
Yields: 4 people
Ingredients:
3 tablespoons pine nuts or chopped slivered almonds
2 teaspoons extra-virgin olive oil
1 cup chopped onion(about 1 medium)
1/4 teaspoon salt, or to taste
4 cups broccoli florets
2 teaspoons balsamic vinegar
freshly ground pepper to taste
Directions:
Toast nuts in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
Add oil to the pan and heat over medium heat. Add the onion and salt, cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15-20 minutes.
Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately.
Notes: Broccoli’s impressive nutritional profile (folate, vitamins C and A, fiber, phytochemicals) puts it high on the list of foods to eat more of, an inviting task when you toss it with crunchy nuts, soft sweet onions and tangy balsamic vinegar.
Credit: Eating Well Magazine
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