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V Sauteed Leeks with Broccoli

This method can also be used for green beans or cauliflower -- change the nuts to suit what you have on hand or to what you like.

2 tablespoons walnut pieces
1 1/2 teaspoons extra-virgin olive oil
1 cup sliced shallots or leeks, thinly sliced (3-4 large shallots or 1 leek)
Salt and freshly ground pepper to taste
1 bunch broccoli (1 1/2 pounds), cut into florets (5 cups)

1. Preheat oven to 450F.
2. Place walnuts in a pie plate and toast in the oven 5 minutes, or until fragrant. Transfer to a small bowl.
3. Heat oil in a large nonstick skillet over medium-low heat. Add shallots or leeks and cook, stirring often, until deep golden brown, about 10 minutes. (Add a tablespoon or two of water if the mixture gets too dry.) Season with salt and pepper.
4. Meanwhile, cook broccoli in boiling salted water until just tender, 3 to 5 minutes. Drain the broccoli and add to the shallots in the skillet; toss to combine. Taste and adjust seasonings. Transfer to a serving bowl and sprinkle with the toasted walnuts.