Ingredients

Instructions

  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
  3. Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
  4. Add broccoli and salt to pan; stir well.
  5. Stir in broth & red pepper flakes; bring to a boil.
  6. Cover and cook 5 minutes or until broccoli is crisp-tender.
  7. Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
  8. Enjoy!