Broccoli with Pecan Butter

  • Kosher salt
  • 2 pounds broccoli, cut into florets
  • 1 stick salted butter
  • 2 shallots, chopped
  • 3 cloves garlic, chopped
  • 2/3 cup chopped toasted pecans
  • Salt and freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  1. Bring a large pot of salted water to a boil over medium heat and add the broccoli.
  2. Blanch until tender-crisp and bright green, about 3 minutes. Drain well and set aside.
  3. Melt the butter in a large skillet over medium heat.
  4. Add the shallots, garlic, and pecans, and saute until the shallots and garlic are tender, about 3 to 4 minutes.
  5. Season with salt and pepper, to taste.
  6. Keep stirring until the butter begins to brown, another 3 minutes.
  7. Add the red pepper flakes and the broccoli.
  8. Using tongs, toss the broccoli with the butter and pecans.
  9. Cook, while tossing, until the broccoli is heated through, about 5 to 6 more minutes.
  10. Remove from heat and transfer to a serving bowl.
  11. Sprinkle with the lemon juice and season with salt and pepper, to taste.