New This Month

Broccoli with Parmesan and Walnuts

This side pairs well with Tuna Casserole, pasta, or steak.

  • Servings: 4

Photography: Marcus Nilsson

Source: Everyday Food, October 2011


  • 2 tablespoons extra-virgin olive oil
  • 1 head broccoli, trimmed and cut into florets
  • 1 garlic clove, thinly sliced
  • 1/4 to 1/2 teaspoon red pepper flakes
  • Coarse salt and ground pepper
  • 2 teaspoons finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1/2 ounce Parmesan, grated (1/4 cup)
  • 1/2 cup chopped toasted walnuts


  1. In a large skillet, heat olive oil over medium-high. Add broccoli and cook until broccoli begins to brown, about 4 minutes. Add garlic, and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red-pepper flakes, season with salt and pepper, and transfer to a serving bowl. Toss with lemon zest and lemon juice, Parmesan, and walnuts. Serve warm or at room temperature.

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