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
- 2 tbsp olive oil
- 1 large broccoli head (cut roughly into pieces)
- 2 garlic cloves (sliced)
- 1/3 cup pine nuts
- 1 cup dry white wine
- Salt & pepper
- 1/2 cup fresh mint (chopped)
- 1/2 cup red onion (thinly sliced)
- 1/2 lemon (juice of)
- Slice the onion and toss in the lemon juice to coat all the slices - set aside.
- In a large frying pan, heat the oil over a moderate heat until hot.
- 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.
- Let the broccoli cook for 2 minutes then remove the lid and reduce until all the liquid has evaporated. Season well with salt & pepper.
- Remove from the heat and then stir in the mint and tip onto a serving dish. Scatter over the onions and serve.
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