Iwas blessed growing up in a household that emphasized eating my vegetables. Every vegetable was presented to me and I could not leave the table until they where eaten. My poor sister sat there for ever. I love my vegetables raw, baked, steamed an especially now being diagnosed with hypertension they will play and important part of my recovery. So try this new recipe.
Ingredients
- 3 tablespoon nuts, pine nuts or chopped slivered almonds
- 2 teaspoon oil, olive, extra-virgin
- 1 cup(s) onion(s) chopped, (about 1 medium)
- 1/4 teaspoon salt or to taste
- 4 cup(s) broccoli florets
- 2 teaspoon vinegar, balsamic
- pepper, black ground to taste
Instructions
1. 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.
2. 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.
3. 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.
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