Broccoli with Pecan Brown Butter (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Ingredients:
kosher salt |
2 pounds broccoli, cut into florets |
1 stick salted butter |
2 shallots, chopped |
3 cloves garlic, chopped |
2/3 cup chopped toasted pecans |
salt and freshly ground black pepper |
1/2 teaspoon red pepper flakes |
1 tablespoon lemon juice |
Directions:
1. Bring a large pot of salted water to a boil over medium heat and add the broccoli. Blanch until tender-crisp and bright green, about 3 minutes. Drain well and set aside.
2. Melt the butter in a large skillet over medium heat. Add the shallots, garlic, and pecans, and saute until the shallots and garlic are tender, about 3 to 4 minutes. Season with salt and pepper, to taste. Keep stirring until the butter begins to brown, another 3 minutes. Add the red pepper flakes and the broccoli. Using tongs, toss the broccoli with the butter and pecans. Cook, while tossing, until the broccoli is heated through, about 5 to 6 more minutes. Remove from heat and transfer to a serving bowl. Sprinkle with the lemon juice and season with salt and pepper, to taste.
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