Steamed Broccoli with Sun-Dried Tomatoes and Pine Nuts

  • Serves

    serves 4-6


Sun-dried tomatoes, toasted pine nuts, and a splash of champagne vinegar add a bright punch to a simple side dish of steamed broccoli.


  • 3 heads broccoli (about 1 1/2 lb.), trimmed and cut into florets
  • 14 cup toasted pine nuts
  • 2 tsp. champagne vinegar
  • 2 tbsp. olive oil
  • 12 cup sun-dried tomatoes packed in oil, drained and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Bring 1" of water to a boil over high heat in a 4-qt. saucepan. Place a small rack or steaming basket in bottom of pot. Transfer broccoli to the saucepan; cover and steam over medium-high heat until bright green, about 3 minutes. Using tongs, transfer broccoli to a bowl with pine nuts, vinegar, oil, tomatoes, salt, and pepper; toss to combine before transferring to a serving platter.

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