Broccoli with Buttered Pecans

1 head of broccoli, cut into florets

1 tablespoon butter

3 tablespoons chopped pecans

1/4 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

Arrange broccoli in a steamer basket over boiling water.

Cover and steam 4 minutes, or until tender-crisp.

Plunge the broccoli into an ice bath to stop the cooking; drain well.

Meanwhile, heat a large non-stick skillet on high.

Add the pecans and reduce heat to medium. 

Stir or shake the pan for about 5 minutes until the nuts are toasted and fragrant. (Watch carefully; the oils in the nuts burn easily.)

Remove pecans from skillet and set aside.

Melt butter in same large non-stick skillet over medium heat.

Add broccoli, and pecans.

Season with salt and pepper.

Saute lightly, stirring gently, 2 to 3 minutes or until heated through. (Serves 4)