Pine nuts are high in fat, but you only need to use a small amount to add a wonderfully rich flavor to light dishes. Store extra pine nuts in the refrigerator or freezer.
1 (12-ounce) bag fresh broccoli florets (about 5 cups)
3 garlic cloves, minced
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon pine nuts, toasted
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add broccoli, and stir-fry 2 to 3 minutes or until broccoli starts to brown. Remove from heat; stir in garlic, and let stand 1 minute. Add broth, and return to heat. Cover and simmer 1 to 2 minutes or until broccoli is crisp-tender. Remove from heat; stir in pine nuts, salt, and pepper.
Note: Walnuts may be substituted for pine nuts, if desired.