Thursday, November 15, 2007

Sauteed Broccoli Recipe with Garlic, Pine Nuts, and Parmesan

Sauteed Broccoli with Garlic, Pine Nuts, and ParmesanMy SEP conferences are thankfully over, and although I haven't actually cooked anything all week, I thought this recipe that I made a few months ago would make a nice addition to the Thanksgiving Recipes I'm sharing for people who'd like to create a bit more South Beach friendly Thanksgiving dinner. (It's less than a week away, so hope you've at least started to plan if you're celebrating!)

I know there are people who think broccoli is pretty much the only green vegetable worth eating. For years the only Thanksgiving dinner broccoli recipe my family would accept would have been Thanksgiving Broccoli with Cheese Sauce, but these days I think I could probably sneak this delicious sauteed broccoli past them. With garlic, pine nuts, and parmesan, it's definitely special enough for a holiday like Thanksgiving, but easy enough to make for an after-work dinner too. The recipe came from Cook's Illustrated The Best Vegetable Recipes, and I've already confessed I was rather slow to develop an appreciation for Cook's Illustrated, but this broccoli recipe has made a believer of me.

Sauteed Broccoli with Garlic, Pine Nuts, and Parmesan
(Makes 4 servings, recipe slightly adapted from The Best Vegetable Recipes.)

1 lb. broccoli florets (about 5-6 cups)
1 1/2 T olive oil
2 T pine nuts
2 cloves garlic, sliced very thin (or more if you're a garlic fan)
1/4 cup chicken stock (I used my homemade chicken stock, but you can use canned chicken broth)
1-2 T fresh grated parmesan cheese
salt and fresh ground black pepper to taste

Wash broccoli if needed and spin dry or dry with paper towels. Trim broccoli florets from stalk so that each piece is about 2 inches long, then cut through stem and pull florets apart to make each piece about 1 inch wide. (Cutting through the stem and pulling apart prevents the messy "crumbs" you get when you cut through the florets.)

Heat 1 T olive oil in large nonstick skillet over medium-high heat, add pine nuts and cook 1-2 minutes, until barely starting to color. Add broccoli florets and saute, stirring constantly, until broccoli turns bright green, about 2-3 minutes.

Move broccoli and pine nuts to one side of pan, add the remaining oil and garlic slices and cook until garlic is fragrant, about 1 minute.

Turn heat up to high, add chicken stock, stir, and cover pan and cook about 2 minutes, or until broccoli is slightly tender. Uncover and continue to cook, stirring constantly, until all the liquid has evaporated and broccoli is fork-tender, about 3-4 minutes longer. Sprinkle broccoli with freshly-grated parmesan and season with salt and fresh ground black pepper. Serve immediately.

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South Beach Suggestions:
This is a perfect side dish for any phase of the South Beach Diet. Although it's not super low in fat for a vegetable dish, pine nuts and olive oil are both considered "good" fats.

More Delicious Ways to Eat Broccoli
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Roasted Broccoli with Garlic
Thanksgiving Broccoli with Cheese Sauce
Broccoli and Radish Salad with Gorgonzola
Sweet and Sour Broccoli Salad
Chinese Broccoli Salad
Broccoli and Cauliflower Salad with Tarragon Vinaigrette
Broccoli Stir-Fry with Ginger and Sesame from Simply Recipes
Asian Broccoli in the Microwave from A Veggie Venture
Oven-Roasted Broccoli with Lemon, Chile-Garlic Oil, and Parmesan from Pinch My Salt
Broccoli Fantasia (Fantastic Broccoli) from Exploring the Silver Spoon
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More to Chew On:


  1. I remember broccoli with cheese sauce! It was a total favorite of mine as a kid. This looks great though, I bet those pine nuts add some real good crunch.

  2. Kalyn, it's simple, tasty and elegant enough for dinner guests as well.

  3. Another simple yet inviting vegetable recipe - thank you, Kalyn! Will be excellent in the run-up to the over-indulgent Christmas:)

  4. I love broccoli! Love this recipe!


  5. What a great way to spice up broccoli!

  6. Last year, my cousin asked me for a good cheesey broccoli recipe for her Thanksgiving meal--so I gave her your traditional family recipe. She loved it. This recipe looks so pretty, with the bright green color intact. And pine nuts, yum.

  7. I make mine with the extra garlic! Why are pine nuts so good?

  8. A real classic. One of those sides you'd happily eat with everything.

  9. Sounds great, Kalyn! I love anything with pine nuts! Thanks for the link :-)

  10. What a perfectly delicious and simple recipe! I makie a blanched broccoli salad with pine nuts, cheese and a wholegrain mustard vinaigrette dressing that sounds very similar. Yum!

  11. This is so delicious & amazingly simple!

  12. I love this recipe too; so glad you enjoyed it.

  13. Oh my! This was absolutely delicious! My hubby's fav was your roasted broccoli until tonight. Broccoli is the primary veggie in our home, and this recipe brought new life to our plain ol' steamed broccoli! Another wonderful recipe!

  14. Did I mention I added a little extra garlic? Like maybe 8 cloves? Hehehe! Glad you mentioned the option of adding extra - it was a "heads up" to me that I should be generous with them!

  15. I just wanted to vouch that these are delicious! I found the identical recipe in my Cook's Country magazine (same company) and have made this three times. It's always a huge hit in my house :)


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