Skillet Broccoli Stalks with Pine Nuts
Many people cut the crown off a bunch of broccoli and discard the rest. But we like to use the whole vegetable, and we think you will too! Broccoli stalks are tender once you peel off the outer skin, and they’re deliciously sweet. This recipe combines the stalks and florets to create a dish that will have you rethinking broccoli as much more than a side dish.
- 1 bunch Josie’s Organics broccoli (2 heads, including stalks and crowns), washed
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons unsalted butter
- 1 large shallot, thinly sliced
- ¼ cup white wine
- ½ cup pine nuts, toasted
- Squeeze of fresh lemon
- Sea salt to taste
Remove leaves from stalks and save. Slice florets from stalks and break into small pieces. Place florets in a bowl and set aside. Cut stalks in half lengthwise and peel off tough, outer skin with a vegetable peeler. Discard skins. Run the peeler along the cut side of the stalks and thinly shave.
Heat a 10- to 12-inch skillet to medium-high, add the olive oil and cook shallots until soft, about 3-4 minutes. Stir in the florets and white wine, and cook until just tender yet still bright green, 4-5 minutes. Move from skillet in a bowl and set aside.
Place butter into same skillet and let bubble and turn slightly brown. With tongs, add the stalk shavings and cook until soft, about 3-4 minutes. Add florets back into skillet along with toasted pine nuts and reserved broccoli leaves. Toss together with tongs and heat through 1-2 minutes. Transfer to a serving platter.
Finish with a good squeeze of lemon juice and sprinkle of salt.
Dress it Up
To add a more festive—and flavorful—touch, toss in strips of roasted red pepper along with the florets and pine nuts. You can certainly roast your own pepper, but if you’re pinched for time, jarred peppers are just fine. Your guests will never know (wink!). If you like a little sweet touch, throw in a handful of dried cranberries right before you serve.