What do you do with a tiny bag of leftover pine nuts that have been sitting in your fridge since August? You could make this broccoli hash, which is possibly my new favorite way to eat broccoli. Sunflower Farmer's Market had a good price on Asiago, so that clinched it. I may make this as more of an everyday side dish by just omitting the pine nuts and using whatever cheese you have on hand.
The only things I would have changed is 1) chopped the broccoli pieces a little smaller and more "hashy"; 2) browned the broccoli a little longer in the pan (the garlic was beginning to get toasty so I panicked); and 3) not thrown in a head of broccoli so recklessly into a pan of hot butter. I now have a nice scabbed over blister from the burn on my arm.
This recipe is adapted from memory from the Food Network Cookbook. I hope I get it right.
1 head broccoli
2-3 t. unsalted butter
2 t. olive oil
2 T pine nuts
2 shallots, chopped
2 cloves garlic, minced
Salt & pepper
shaved asiago to taste
Break up broccoli by hand and cook for 2-3 minutes in salted boiling water. Remove broccoli, drain, and press with paper towels to get the broccoli very dry. (Note: this takes a little effort and more than a few paper towels.) Roughly chop broccoli and set aside.
Melt butter in large nonstick saucepan. Add pine nuts and cook 2 minutes until brown. Remove pine nuts with slotted spoon.
Add oil to pan with the butter, heat, and add shallot. Cook for a couple minutes, add garlic, cook for 1 more minute (medium heat - don't burn that garlic!). Add dried broccoli and cook until edges are crispy, working in batches if neccessary. Return pine nuts to pan and toss to combine. Season generously with salt and pepper (remember the asiago will add some saltiness). Place in warm serving dish and top with shaved asiago.