Wednesday, April 25, 2012

recipe: Jade broccoli with nuts & pancetta

I love broccoli – if I was forced to eat just one vegetable for the rest of time, broccoli would be it!  Good thing my three-year-old son, John also likes it – which is surprising, because he doesn’t like to eat much of anything these days.

At home, the way that I most often prepare broccoli is by roasting it at 425 F (after tossing it in extra virgin olive oil and sprinkling with salt and pepper) if you want the step-by-step instructions, go to:

As much as I enjoy roasted broccoli, I also love the following two recipes.

The first is called “jade broccoli”, a recipe that I adapted from an old edition of Food and Wine magazine.  It’s unusual because it uses broccoli stalks, which are often discarded, rather than the much more popular florets.  It’s visually appealing because you use a vegetable peeler to peel the stalks, which results in long, thin strands.

The second is called “omega 3 broccoli slaw”, a recipe by Dr. Joey Shulman.  I make it a lot – maybe once every two weeks – and trust me, after you make it once or twice, you don’t even need to refer to the recipe.  This warm salad of sorts is delicious, and incredibly easy, because there is no chopping, as it calls for store-bought broccoli slaw (found in bags in the produce section of any supermarket) and a package of sliced mushrooms.

Jade Broccoli with nuts and pancetta  (serves:  4)


·        2 (two) tablespoons unsalted butter
·        ¼ (one-quarter) cup chopped nuts (use any kind you like or have on hand – pecans, walnuts, pine nuts, almonds, etc)
·        3 (three) cups broccoli stalks, peeled (I find that a “y-shaped” peeler works best)
·        1/3 (one-third) cup pancetta, proscuitto or regular bacon, cooked and chopped, optional
·        salt and pepper to taste


1.      In a medium sized skillet set over medium heat, melt butter.  Once butter is foamy, add the nuts and sauté until lightly golden and fragrant, about 3 minutes.  Add in the cooked pancetta and broccoli strands; stir to combine. Cook for approx. 2-3 minutes, until broccoli is crisp-tender. Season to taste with salt and pepper.

Joey’s Heart-Healthy Omega 3 Broccoli Slaw  (serves:  2-3)


·        2 (two) tablespoons sesame oil
·        12 (twelve) ounce bag broccoli slaw
·        1 (one) cup sliced mushrooms
·        ¼ (one-quarter) cup capers
·        3 (three) tablespoons soy sauce
·        4 (four) ounces of herbed goat’s cheese
·        ¼ (one-quarter) cup crushed walnuts, toasted if desired


1.      Pour sesame oil into large non stick skillet on medium heat. Sautee broccoli slaw and mushrooms until they become slightly limp, cover if possible.  This should take about 4-5 minutes.
2.      Add in capers and soy sauce and stir.
3.      Remove from heat and top with herbed goat’s cheese and crushed walnuts.

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