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Broccoli and Pecans

From: Diamond Nuts

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  • 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.

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