Broccoli with Toasted Hazelnuts and Pancetta

Recipe by: Sarah Leah Chase | from Cold Weather Cooking

Cookstr

Course: Side Dish

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Moderate

broccoli-with-toasted-hazelnuts-and-pancetta

Photo by: Joseph De Leo

Italian ingenuity with simple vegetables never ceases to amaze me. This recipe adaptation will make you understand why vegetables are accorded the status of a separate course in many Italian restaurants.

Yield: Makes 6 to 8 servings

INGREDIENTS

2 large heads broccoli, trimmed and broken into large florets
6 tablespoons fruity olive oil
3 cloves garlic, peeled
½ cup lightly toasted, finely chopped hazelnuts
2 teaspoons finely grated lemon zest
1/3 pound sliced pancetta or bacon, cooked until crisp and coarsely crumbled
Salt and freshly ground black pepper to taste

Directions

1. Blanch the broccoli in boiling salted water or steam in a vegetable steamer just until crisp-tender. Drain and set aside.

2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 5 minutes to infuse the oil with the flavor. Remove and discard the garlic cloves.

3. Add the broccoli to the skillet and toss to coat with the hot oil. Stir in the hazelnuts, lemon zest, and crumbled pancetta, then season with salt and pepper. Serve at once.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information includes 1/8 teaspoon of added salt per serving.

Calories 273kcal (14%)

Calcium 84mg (8%)

Vitamin C 137mg (228%)

Vitamin A 49mcg RAE (2%)

Potassium 573mg

Magnesium 46mg

Protein 8g

Sugar 3g

Fiber 5g