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Skillet Broccoli with Pickled Raisins and Pistachios
Recipes
Skillet Broccoli with Pickled Raisins and Pistachios
6 servings
20 minutes total

Ingredients

  • 1 head fresh broccoli (about 1 lb)
  • 1 shallot
  • ⅓ cup shelled pistachios
  • ⅔ cup golden raisins
  • 1 tablespoon yellow mustard seeds
  • ½ cup champagne (or citrus) vinegar
  • ¼ cup water
  • ¼ cup canola oil
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Steps

    1. Cut root end from broccoli (about 3 inches) and discard. Peel remaining stem and cut broccoli into 3-inch-long spears. Slice shallot thinly; chop pistachios coarsely.
    2. Combine in small saucepan: raisins, shallots, mustard seeds, vinegar, and water. Bring to a boil on medium-high. Boil 3 minutes, then remove pan from heat and let stand 5 minutes. Drain, reserving ¼ cup pickling liquid.
    3. Preheat large, heavy sauté pan on medium-high 2–3 minutes. Place oil in pan, then add broccoli, salt, and pepper. Cook 4–5 minutes, stirring occasionally, until broccoli is crisp-tender and beginning to brown. Arrange broccoli on serving platter; spoon pickled raisin mixture evenly over broccoli, then drizzle with reserved pickling liquid and sprinkle with pistachios. Serve.
    Chef's Tip: This can be made a day early and served chilled, if desired.

Amount per ⅙ recipe serving: Calories 210, Total Fat 13g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 250mg, Total Carb 24g, Fiber 5g, Total Sugar 15g, (Incl. 0g Added Sugars), Protein 4g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 8%