• Step 1

  Cut off and discard tough lower stems of broccoli (1 to 2-inches from bottom). Trim leaves; discard. Quarter stalks lengthwise. Separate stalks from florets; cut stalks diagonally in approx 2-inch pieces.

• Step 2

  Add salt to 4 quarts water; bring to boil. Add broccoli stems and florets and cook about 2-3 min or until tender. If finishing preparation later, shock in ice water, drain and refrigerate. If ready to serve, drain and move on to step #3.

• Step 3

  Heat large skillet on MED-HIGH. Cook, stirring pine nuts (do not add oil) until toasted, and lightly browned; transfer pine nuts to small bowl and set aside. Remove skillet form heat and let cool. Pour olive oil in skillet. Add about 2 Tbsp blanching water to skillet. Return skillet to heat; add broccoli to skillet along with pine nuts and olives. Season with black pepper. Sauté until heated through, about 5 min, spooning pan juices over broccoli.

Note: When servings & ingredients are modified, nutrition & directions may vary.