Diane Skode, Port Moody
Episode: KCTS 9 Cooks on the Side
Cut broccoli tops into florets. If you want to use the stems, peel them, and cut into thin strips. Cook covered in boiling salted water until just barely tender.
Melt the butter in a saucepan. Add garlic and walnuts; cook, stirring constantly, until lightly browned. Add the broccoli and black pepper to the butter walnut mixture. Toss until warmed.
Place broccoli and walnut mixture in a serving bowl, sprinkle with crumbled blue cheese and finely chopped red pepper. Crumbled pancetta may also be sprinkled on top.