Broccoli with pecan butter
8 oz broccoli, trimmed
1 tbsp extra virgin olive oil
1/2 cup chicken broth
2 tbsp butter
2 tbsp chopped pecans
1 clove garlic
salt and pepper, to taste
Bring olive oil to medium high heat in a sauté pan.
Sauté garlic for thirty seconds, then add broccoli and chicken broth. Season with coarse salt and bring to a boil over high heat and cover.
Reduce heat and simmer until broccoli is tender but still bright green, about ten minutes. Remove broccoli from pan and shock in cold water to set color. Remove from cold water about thirty seconds later.
Add butter and pecans to pan and toast pecans and brown butter.
Add broccoli back to pan, heat thoroughly, and serve.