9 Reviews of Sautéed Broccoli With Garlic and Pine Nuts

From: ~Rita~

On Feb 13, 2007

I microwaved the broccoli for 4 minutes meanwhile I sauteed the garlic and pine nuts in the oil then add the broccoli. Thanks Sharon!

From: MA HIKER

On Sep 19, 2007

I absolutely love this! I usually just steam broccoli and it's boring. This is so nice! What flavor. I only blanched my broccoli for about 3-4 mintues - we like a lot of crunch. And I didn't have time to chop up the stems (plus I bought broccoli crowns at the store). And when I buy pine nuts, I toast the whole container and keep them in the freezer for ready use, so mine were already toasted. Very much yum on this recipe, will make again & again!! Thanks!

From: Efz001 in the Midwest US

On Jan 6, 2009

I made a vegan meal for one of my friends and I made this recipe. It's quite tasty, delicious, and so easy to make! I'm going to make it again tonight as a veggie side to my meal!

From: anonymous23

On Dec 31, 2006

Made this as a New Year's side dish to accompany Italian pepper steak and mashed potatoes. The pine nuts with the broccoli was a bog hit. I didn't blanch the broccoli, though, mostly because the stovetop was so busy already; I just skipped to the saute part. Even my cousin, who doesn't like heated brccoli, ate his serving (he really liked the pine nuts). I'll have to blnach it the next time, to see what the difference is.

From: mikekey

On Feb 10, 2007

What a nice change of pace for broccoli! Nice combination of flavors. Will be making this again! Thanks for posting it.

From: Lori Mama

On Aug 7, 2007

This is so easy to prepare and delicious to boot. Loved the addition of the pine nuts.

From: What's Cooking?

On Feb 22, 2007

Delicious! I really enjoyed this.

From: Lynne the Pirate Queen

On Jan 28, 2009

This was great! We loved the flavors in this simple dish (the texture... not so much; we'll do like MA HIKER next time, and blanch the broccoli for about 3 minutes, since we prefer our veggies much firmer). We absolutely love broccoli as well as garlic, so this was a great way to enjoy both AND to use up the pine nuts that have been taking up space in our cupboard. Thanks for sharing!

From: Chef #193901

On Jan 17, 2007