A simple, weeknight recipe that will take your vegetable game to the next level.
In a large bowl, toss the chopped broccoli with 1 Tablespoon of the regular olive oil and gently massage it to ensure it is well coated
Place a large skillet over medium-high heat. Add ½ Tablespoon
To the skillet, add the broccoli and allow to cook, stirring only occasionally (you want some beautiful browning), for approximately 5-7 minutes. The florets should still be crisp and bright green.
Add approximately 1 Tablespoon of water to the pan and cover, allowing the broccoli to steam for 1-2 minutes, or just crisp tender.
Transfer the cooked broccoli to a large bowl and then pour over the vinaigrette, gently tossing to coat.
Stir in the toasted pine nuts.
Top with fresh lemon zest and serve immediately.
In a small bowl, combine the white balsamic vinegar, shallot, and kosher salt.
Slowly whisk in the lemon olive oil until slightly emulsified.
Add a small amount of fresh ground pepper, to taste.