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.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

2 tablespoons walnut pieces
1 1/2 teaspoons extra-virgin olive oil
1 cup sliced shallots, thinly sliced (4-5 large shallots)
Salt & 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 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.

NUTRITION INFORMATION: Per serving: 117 calories; 5 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 16 g carbohydrate; 6 g protein; 5 g fiber; 123 mg sodium; 703 mg potassium.




1 Carbohydrate Serving

Try steaming the broccoli in the microwave oven rather than boiling on the stove. The taste and color are much better and you don't lose the nutrients.

, Lansing, MI

If you are trying to "eat well" shouldn't the broccoli be steamed? I thought vegetables lose their nutrients when boiled?

, Washington, DC

You lose nutrition for your stomach, as microwaving kills & petrifies food. The inventor of it doesn't even own one. It radiates no radiation is good or healthy for us. Keep eye on broccoli & it will come out fine... Cooking should not be rushed.

Louise, Mar Vista, CA

I usually steam veggies by the "stove-top" method. After dinner the water has cooled by then and I save it for my plants. No waste.

Anonymous, Springfield, MO

I totally agree with the anti-microwave stand of Louise - I don't have one either! 'Traditional' cooking methods are perfectly fine (provided you don't overcook!), just take a bit longer!

Ulrike, Santiago, Ch

Wouldn't it be more energy efficient, not to mention a whole lot cooler, to toast the walnuts in a dry skillet on top of the stove? Why preheat your oven to 450F & then use it for only 5 minutes? Use the same skillet you are going to use to cook the shallots, only toast the walnuts first, then remove & add oil & cook the shallots.

Page, Gardena, CA