Broccoli with Mint & Pine Nuts

By Published On: October 20th, 2019

Earthy broccoli is centre stage in this simple pan-sauteed combination. A wonderful mix of flavour and fragrance and perfect as a side dish that doesn’t fall into the shadows…

Broccoli with Mint & Pine Nuts

My Broccoli with Mint & Pine Nuts is the perfect accompaniment for many dishes. I'm not really one for plating an entire meal for myself or if I have guests. As a result, I much prefer the Italian way of family style.

In all honesty, I'm not sure how much other people eat - my portions are always mountainous which often creates a look of horror from my guests on the occasion I do plate up! Conequently it's better to have people decide for themselves how much they take.

Pick & Mix

I love nothing more than serving one focus dish, like a grilled meat or fish and then serve an array of vegetable sides that can be mixed and matched, which above all gives the final spread a sense of balance. Sautéed broccoli is relatively new to me but it's a revelation - especially combined with wine and pine nuts - the combination is perfect.

The mint in this dish pairs so well with the lightly sautéed broccoli and gives the dish a light, summery aroma - the pine nuts lend a nutty hit while the raw red onions - marinated in lemon, added the end, lend a bright citrus crunch. If you'd never thought of pairing broccoli with mint & pine nuts, you should really give this a try.

How to make my Broccoli with Mint & Pine Nuts

Broccoli with Mint & Pine Nuts

Broccoli with Mint & Pine Nuts

Rate this recipe

5 from 3 votes
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Recipe by Lee
Course Main Course, Side Dish
Cuisine Italian
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Servings (adjustable) 4
Calories (per serving) | 204


  • 2 tbsp olive oil
  • 1 large broccoli head (cut roughly into pieces)
  • 2 garlic cloves (sliced)
  • 1/3 cup pine nuts
  • 1 cup dry white wine
  • Salt & pepper
  • 1/2 cup fresh mint (chopped)
  • 1/2 cup red onion (thinly sliced)
  • 1/2 lemon (juice of)


  • Slice the onion and toss in the lemon juice to coat all the slices - set aside.
  • In a large frying pan, heat the oil over a moderate heat until hot.
  • Add the pine nuts and garlic and fry for 20-30 seconds before adding the broccoli. Stir fry the broccoli for 1-2 minutes before adding the wine and letting it sizzle for 30 seconds to burn off the alcohol. Add around 1/2 cup water and put on a lid.
  • Let the broccoli cook for 2 minutes then remove the lid and reduce until all the liquid has evaporated. Season well with salt & pepper.
  • Remove from the heat and then stir in the mint and tip onto a serving dish. Scatter over the onions and serve.


Calories: 204kcal (10%) | Carbohydrates: 13g (4%) | Protein: 5g (10%) | Fat: 12g (18%) | Saturated Fat: 1g (6%) | Sodium: 39mg (2%) | Potassium: 491mg (14%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 862IU (17%) | Vitamin C: 99mg (120%) | Calcium: 72mg (7%) | Iron: 2mg (11%)
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Broccoli with Mint & Pine Nuts

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