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Balsamic Broccolini (Or Broccoli)

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“From Womans World magazine Feb 2010. They say "Toasted pine nuts, sauteed shallots and a splash of white balsamic vinegar lend irrestible taste to this good-for-you vegetable dish that's cholesterol free!" I haven't made this but I want it in my cookbook so I'm posting it to share.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 14 cup pine nuts
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced (1/2 cup)
  • 1 12 lbs Broccolini (3 bunches, or you can use broccoli florets instead)
  • 2 tablespoons white balsamic vinegar
  • 14 teaspoon salt
  • 14 teaspoon pepper

Directions

  1. Heat large dry skillet over medium heat. Add pine nuts; cook, stirring, until lightly browned and fragrant, 4-5 minutes. Remove from skillet; reserve.
  2. To same skillet add oil and shallots; cook, stirring occasionally, until tender, 5 minutes.
  3. Meanwhile bring large pot of salted water to boil. Add broccolini (or broccoli); cook until just tender, 5 minutes. Drain well; add to shallot mixture.
  4. Stir in vinegar, salt and pepper. Cook, stirring, until vinegar is reduced and flavors have blended, 1-2 minutes.
  5. Remove from heat; stir in reserved pine nuts.

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