Written by:Eli Ben-Yehuda, October 16, 2016

I was blessed growing up in a household that emphasized eating my vegetables. Every vegetable was presented to me and I could not leave the table until they where eaten. My poor sister sat there for ever. I love my vegetables raw, baked, steamed an especially now being diagnosed with hypertension they will play and important part of my recovery. So try this new recipe.


  • 3 tablespoon nuts, pine nuts
    or chopped slivered almonds
  • 2 teaspoon oil, olive, extra-virgin
  • 1 cup(s) onion(s)
    chopped, (about 1 medium)
  • 1/4 teaspoon salt
    or to taste
  • 4 cup(s) broccoli florets
  • 2 teaspoon vinegar, balsamic
  • pepper, black ground
    to taste


1. Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. 2. Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.
3. Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately.
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