I’m so bad at serving sides with dinner. For some reason it’s just not on my radar while I’m menu planning. Only once I’m finished making supper do I think, “huh, maybe I should have made something to serve along with this”. Oh well, the good thing is we don’t over eat very often.
I have made this Parmesan Walnut Broccoli many times though. It’s so quick and easy that even if I think to make it last minute it doesn’t put off dinner. Besides my family loves broccoli so I know there’ll never be any complaints when I serve it. Especially when it’s tossed with toasted walnuts and parmesan. Mmm.
This year I even had some broccoli growing in my garden. Nothing’s more satisfying than going outside, cutting some broccoli and whipping up a quick and, virtually free, side dish. “It was me! I did that!”
(That was a Madagascar reference for those who can’t hear my bad imitation. I heart King Julien.)
- 2 tablespoons olive oil
- 2 heads broccoli (or 1 large), cut into florets
- salt and pepper, to taste
- 1 garlic clove, sliced
- ½ cup chopped walnuts
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes
- ¼ cup grated parmesan
- Cook broccoli in oil over medium-high heat until it begins to soften, season with salt and pepper. Add garlic and walnuts; cook until broccoli is crisp tender and walnuts are toasted. Toss with lemon juice, red pepper flakes and parmesan to serve.
Adapted from Martha Stewart.