By: Elna Botes van Schalkwyk
Broccoli's impressive nutritional profile (think of folate, vitamins C and A, fiber, phytochemicals) puts it high on the list of foods to eat more of, an inviting task when you toss it with crunchy pine nuts, soft, sweet onions and tangy balsamic vinegar.
3 tablespoons pine nuts, or chopped slivered almonds
2 teaspoons extra-virgin olive oil
1 cup chopped onion, (about 1 medium)
¼ teaspoon Himalayan salt, or to taste
4 cups broccoli florets
2 teaspoons balsamic vinegar
Cayenne pepper to taste
- Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
- Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.
- Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately.
- Enjoy! ♥