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Jade Broccoli with Pecans
© Beatriz Da Costa

Jade Broccoli with Pecans

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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.
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