Ingredients

• 2 lbs broccoli, tough ends trimmed, stems peeled
• 3 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1/4 cup chicken broth
• 1/2 teaspoon salt
• 1/4 cup pine nuts, toasted
• Shaved Parmesan cheese for garnish

Directions

1. Cut broccoli stems into coins; cut heads into flowerets.
2. Heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, 45 seconds. Add broccoli; cook, stirring constantly, until broccoli is bright green, 2 to 3 minutes. Add broth; cover and cook until broccoli is crisp-tender, about 3 minutes. Sprinkle with salt and toss.
3. If serving warm, add pine nuts; toss and serve. If serving cold, cool slightly, place in a tightly sealed container and refrigerate. Just before serving, add pine nuts and toss.
4. Garnish with thin shavings of Parmesan cheese.