1 Small Head of Broccoli
4 oz Walnut Pieces
1 tbs Butter
1 tsp Olive Oil
into bite size broccolettes and save those big ugly stems. They may
look like stumps but inside is a tender little crunchy bonus I never
toss out. Cut off any big branchy pieces from the main stem and then
peel the hard skin away until you see the pale tender middle. Now slice
this part crosswise into little disks about 1/8" thick so they'll cook
at the same pace as the rest.
Cover the broccoli pieces and microwave for one minute to barely soften. Start the walnuts toasting in a dry pan that you'll also be using for the saute. Just toss them in over medium heat and shake the pan to flip them a few times per minute for no more than 3 to 4 minutes or so until they smell fragrant. Don't walk away from the pan! Remove to a bowl.
Melt the butter in the same pan and as soon as it foams add the olive oil and grate in about half the shallot. Using a rasp, if you have it, will give a nice juicy pulp which I prefer. The shallot will brown very quickly,
move it quickly around in the pan for a minute or less and then add
the broccoli which will only need to be tossed briefly to coat. Salt and
pepper the pan and add the walnuts back in, toss well, and you're done.
Pan time altogether is literally about 6 or 7 minutes including
toasting the nuts.
Jan Burke. http://dailydishinblog.blogspot.com/