Search form

Donate Today

Recipes

Blue Walnut Broccoli

Diane Skode, Port Moody

Episode: KCTS 9 Cooks on the Side

serves 4

Ingredients

  • 1 pound broccoli crowns
  • 1/4 pound creamy blue cheese, or to taste
  • 1 tablespoon unsalted butter
  • 1 small clove garlic, minced
  • 1/3-1/2 cup roughly chopped walnuts
  • 1/2 red or orange pepper, finely chopped
  • black pepper to taste
  • crumbled pancetta (optional)

Preparation

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.

SUPPORTED BY

There are 0 comments

Read Comments Hide Comments

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <xmp><em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd></xmp>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
As a public media organization, KCTS 9 is committed to presenting a diversity of voices and perspectives through the stories we produce. We invite our readers to participate in an active and respectful discourse through our comments feature. All comments are moderated before posting to our website; if we deem a comment to be inappropriate and/or threatening, it will not be published.
To prevent automated spam submissions leave this field empty.