BROCCOLI WITH GARLIC, LEMON AND NUTS

"Fresh broccoli, dressed in infused olive oil with shreds of lemon peel and roasted nuts is hard to beat."

1/3 cup nuts (pecans, cashews, pine nuts or walnuts)*
1 1/2 tsp. butter
Salt
1 1/2 lbs. fresh broccoli, cut into florets
Boiling salted water
3 tbsp. olive oil
2 large cloves garlic, minced
Pinch of black pepper
Juice of 1 lemon
1 tbsp. fine lemon peel shreds

First toast nuts in skillet with 1 1/2 teaspoons butter and a sprinkle of salt. Drain on paper towel and set aside.

Place broccoli florets in boiling, salted water. Cook about 8 minutes or until just tender. Do not overcook. Drain.

In same skillet you toasted the nuts in, add olive oil and garlic. Cook until garlic is infused into the oil; about 40 seconds. Remove from heat. Add pinch of black pepper and lemon juice. Stir and pour over cooked broccoli OR add cooked broccoli to skillet and toss together, then place in serving plate. Garnish the top with toasted nuts and fine shreds of lemon peel.

*If just toasting a handful of nuts, do that on top of the stove by adding a teaspoon to a tablespoon of butter in a small skillet. When the butter melts, add the nuts and a light sprinkle of salt. Stir or shake until nuts get lightly browned and you notice the aroma of the nuts. When lightly toasted, immediately transfer to a paper towel and set aside until you're ready to use them.

Makes 4-5 servings
Source: Corinne Cook to the Baton Rouge Advocate, October 2, 2008