1 cup water
5 cups fresh broccoli florets
1 tablespoon olive or vegetable oil
1 clove garlic, finely chopped
1∕4 cup chopped hazelnuts (filberts)
1∕2 cup chopped drained roasted red bell peppers (from 7oz jar)
1∕4 teaspoon salt
- In 2quart saucepan, heat water to boiling. Add broccoli; cover and cook about 1 minute or just until crisp. Drain; immediately place broccoli in ice water.
- In 12inch skillet, heat oil over medium heat. Add garlic and hazelnuts; cook 1 to 2 minutes, stirring frequently, until nuts are lightly toasted.
- Drain broccoli. Stir broccoli, roasted peppers and salt into nut mixture. Cook about 3 minutes, stirring occasionally, until broccoli is crisptender.