MAIN DISH RECIPES

Parmesan Walnut Broccoli

Updated

Skillet broccoli cooked in olive oil with garlic and walnuts, then finished with lemon, red pepper flakes and grated Parmesan. Ready in about 20 minutes.

Prep
10 min
Cook
10 min
Total
20 min
Yield
4 servings
Illustration of Parmesan Walnut Broccoli

This skillet broccoli from the KitchenSimplicity archive takes plain florets and gives them a little more character. The broccoli browns in olive oil, sliced garlic and chopped walnuts go in partway through so the nuts toast in the same pan, and a final toss with lemon juice, chili flakes and Parmesan brings everything together.

It is a good answer when dinner is nearly done and the plate still needs a vegetable. One pan, a handful of pantry ingredients and about 10 minutes at the stove is all it takes, and it goes well with roast chicken, pork chops, fish or a simple pasta.

Tips

  • Dry the florets well after washing; wet broccoli steams instead of browning.
  • Pecans or sliced almonds can stand in for the walnuts.
  • Leftovers keep in the refrigerator for up to 3 days. Reheat in a hot skillet rather than the microwave to keep some crispness.
  • For a milder dish, cut the red pepper flakes in half or leave them out.

Parmesan Walnut Broccoli

Prep
10 min
Cook
10 min
Total
20 min
Yield
4 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 medium heads broccoli or 1 large head (about 1 1/2 lb / 680 g), cut into bite-size florets
  • Salt and freshly ground black pepper, to taste
  • 1 garlic clove, thinly sliced
  • 1/2 cup (55 g) chopped walnuts
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup (20 g) finely grated Parmesan cheese

Steps

  1. Heat the olive oil in a large (12-inch) skillet over medium-high heat until it shimmers.
  2. Add the broccoli florets, spread them out as evenly as you can and season with salt and pepper. Cook, stirring every minute or so, until the florets are bright green, starting to soften and lightly browned in spots, about 5 minutes.
  3. Add the sliced garlic and chopped walnuts. Keep cooking and stirring for 3 to 4 minutes more, until the broccoli is crisp-tender and the walnuts smell toasty. If the pan looks dry or the broccoli is still too firm, add 2 tablespoons of water and cover for 1 minute to steam.
  4. Take the skillet off the heat. Drizzle in the lemon juice, sprinkle with the red pepper flakes and Parmesan, and toss to coat. Taste, adjust the salt and pepper, and serve hot.

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