Broccoli and Pecans
4 large stalks of broccoli
1 tablespoon butter
¼ cup Diamond Pecans, broken into pieces
3 tablespoons lemon juice
Trim broccoli of leaves and pithy stem ends. Cut lengthwise into quarters. Arrange broccoli in a large skillet. Add one inch of water cover and cook until tender, about 15 minutes. Melt butter in a small skillet; add pecans and heat through. Stir in lemon juice; pour over drained broccoli and serve.