Broccoli with Raisins, Nuts and Bistro Blends Heirloom Balsamic Vinegar

  • Florets from 2 large heads of broccoli (about 2 pounds)
  • ¼ cup Bistro Blends Extra-Virgin Olive Oil
  • 3 large garlic cloves, crushed
  • 1 small onion, finely sliced
  • ⅓ cup raisins, soaked, squeezed out
  • 3 tablespoons Fig or Heirloom Balsamic Vinegar
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup pine nuts or almonds, toasted
  • Blanch broccoli florets in boiling water 5 minutes or, even better, steam 10 minutes.
  • Heat oil in a large pan over medium-low.
  • Cook garlic, stirring often, until garlic releases its aroma, about 2 minutes.
  • Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add broccoli and stir to coat, then add raisins, balsamic vinegar, salt, and pepper.
  • Stir in ¼ cup water. Reduce heat to low and cook, partially covered, 30 minutes. If broccoli dries out too much, add a splash more water.
  • Uncover and continue to cook until water is evaporated and broccoli is very soft and slightly caramelized, about 5 minutes more.
  • Transfer broccoli mixture to a platter. Top with pine nuts.