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)