Despite the scorn of former presidents and children, broccoli is America's second most popular green vegetable. Not only does it belong to the cancer-fighting cruciferous family, it is an excellent source of vitamins. Source: EatingWell Magazine, Holiday Issue 1995

EatingWell Test Kitchen
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Ingredients

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Directions

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  • Preheat oven to 450F.

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  • Place walnuts in a pie plate and toast in the oven 5 minutes, or until fragrant. Transfer to a small bowl.

  • Heat oil in a large nonstick skillet over medium-low heat. Add shallots 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.

  • 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.

Nutrition Facts

116 calories; total fat 4.8g 7% DV; saturated fat 0.6g; cholesterolmg; sodium 123mg 5% DV; potassium 704mg 20% DV; carbohydrates 16.2g 5% DV; fiber 5.7g 23% DV; sugar 1g; protein 6.6g 13% DV; exchange other carbs 1; vitamin a iu 5580IU; vitamin c 162mg; folate 138mcg; calcium 100mg; iron 2mg; magnesium 57mg; thiaminmg.

Reviews (1)

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Rating: 4 stars
10/30/2011
Nice easy way to make broccoli. I used almonds instead of walnuts. Read More