My F&W
quick save (...)
Jade Broccoli with Pecans
© Beatriz Da Costa

Jade Broccoli with Pecans

  • FAST

Shirley Sarvis was conducting food-and-wine-pairing seminars in 1982 across the country when she developed this unusual warm salad made with peeled broccoli stalks. She recommends serving it with a Brut Champagne.

Plus: More Vegetable Recipes and Tips

  1. 3 1/2 tablespoons unsalted butter
  2. 1/3 cup chopped pecans
  3. 2 1/2 cups peeled and shredded broccoli stalks (from 3 pounds broccoli)
  4. 1/2 teaspoon salt
  5. 4 very thin slices of prosciutto
  1. In a small skillet, melt 1/2 tablespoon of the butter over low heat. Add the pecans and sauté until lightly browned, 2 to 3 minutes. Transfer to a plate to cool.
  2. Steam the broccoli until just tender, about 3 minutes. Drain well and toss with the remaining 3 tablespoons of butter and the salt. Mound the broccoli on plates or in bowls and sprinkle the pecans on top. Arrange a slice of prosciutto alongside and serve.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.