Broccoli with Mint & Pine Nuts

Broccoli with Mint & Pine Nuts

My Broccoli with Mint & Pine Nuts is the perfect accompaniment for many dishes. I'm not really one for plating an entire meal for myself or if I have guests. As a result, I much prefer the Italian way of family style.

In all honesty, I'm not sure how much other people eat - my portions are always mountainous which often creates a look of horror from my guests on the occasion I do plate up! Conequently it's better to have people decide for themselves how much they take.

Pick & Mix

I love nothing more than serving one focus dish, like a grilled meat or fish and then serve an array of vegetable sides that can be mixed and matched, which above all gives the final spread a sense of balance. Sautéed broccoli is relatively new to me but it's a revelation - especially combined with wine and pine nuts - the combination is perfect.

The mint in this dish pairs so well with the lightly sautéed broccoli and gives the dish a light, summery aroma - the pine nuts lend a nutty hit while the raw red onions - marinated in lemon, added the end, lend a bright citrus crunch. If you'd never thought of pairing broccoli with mint & pine nuts, you should really give this a try.

How to make my Broccoli with Mint & Pine Nuts

RatingYields4 Servings
Prep Time5 minsCook Time7 mins

Ingredients

2 tbsp olive oil
1 large broccoli head (cut roughly into pieces)
2 garlic cloves (sliced)
cup pine nuts
1 cup dry white wine
Salt & pepper
½ cup fresh mint (chopped)
½ cup red onion (thinly sliced)
½ lemon (juice of)

Directions

1

Slice the onion and toss in the lemon juice to coat all the slices - set aside.

2

In a large frying pan, heat the oil over a moderate heat until hot.

3

Add the pine nuts and garlic and fry for 20-30 seconds before adding the broccoli. Stir fry the broccoli for 1-2 minutes before adding the wine and letting it sizzle for 30 seconds to burn off the alcohol. Add around 1/2 cup water and put on a lid.

4

Let the broccoli cook for 2 minutes then remove the lid and reduce until all the liquid has evaporated. Season well with salt & pepper.

5

Remove from the heat and then stir in the mint and tip onto a serving dish. Scatter over the onions and serve.

Ingredients

 2 tbsp olive oil
 1 large broccoli head (cut roughly into pieces)
 2 garlic cloves (sliced)
  cup pine nuts
 1 cup dry white wine
 Salt & pepper
 ½ cup fresh mint (chopped)
 ½ cup red onion (thinly sliced)
 ½ lemon (juice of)

Directions

1

Slice the onion and toss in the lemon juice to coat all the slices - set aside.

2

In a large frying pan, heat the oil over a moderate heat until hot.

3

Add the pine nuts and garlic and fry for 20-30 seconds before adding the broccoli. Stir fry the broccoli for 1-2 minutes before adding the wine and letting it sizzle for 30 seconds to burn off the alcohol. Add around 1/2 cup water and put on a lid.

4

Let the broccoli cook for 2 minutes then remove the lid and reduce until all the liquid has evaporated. Season well with salt & pepper.

5

Remove from the heat and then stir in the mint and tip onto a serving dish. Scatter over the onions and serve.

Broccoli with Mint & Pine Nuts

Did you cook this recipe? Tag us on Instagram @cookeatinsta and use the hashtag #cookeatblog

Broccoli with Mint & Pine NutsBroccoli with Mint & Pine Nuts

Subscribe to Cook Eat Blog and receive Around the World in 7 days – a FREE e-cookbook travelling from country to country–sharing delicious recipes along the way. It’s a journey in good taste!

This site contains affiliate links to products. We may receive a commission for purchases made through these links. Learn more.