Broccoli with Walnut Gremolata

Oxmoor House
Traditionally, gremolata combines fresh parsley, lemon rind, and garlic to create a powerful flavor sensation. It adds bright flavor when sprinkled over just about any simply prepared vegetable or fish. Toasted nuts punch up the flavor even more. Substitute pecans or almonds for the walnuts, if you wish.
4 servings (serving size: 1 cup)


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1 teaspoon olive oil
1 pound broccoli florets
1 tablespoon finely chopped walnuts, toasted
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon grated lemon rind
2 teaspoons lemon juice, divided
1 garlic clove, minced


Prep: 8 Minutes
Cook: 6 Minutes

Heat oil in a large nonstick skillet over medium-high heat; add broccoli. Cook 4 to 5 minutes, turning until lightly browned on all sides.

Combine walnuts and next 4 ingredients; stir in 1 teaspoon lemon juice and garlic. Sprinkle walnut mixture evenly over broccoli; sprinkle with remaining lemon juice.

Created date

March 2010

Nutritional Information

Calories 55
Fat 2.8 g
Satfat 0.3 g
Protein 3.6 g
Carbohydrate 6.7 g
Cholesterol 0 mg
Iron 1.2 mg
Sodium 176 mg
Caloriesfromfat 38 %
Fiber 3.5 g
Calcium 59 mg