2 lbs. broccoli
1/4 cup butter
1/2 cup coarsely chopped pecans
1/4 tsp. each of salt and freshly ground black pepper

Makes 8 Servings

Recipe from Chatelaine Cook Book 

Cut the broccoli into flowerets.  Cut the stems into bite size pieces.  Bring 3" of salted water to a boil.. Add the broccoli and cook, covered, for 4 to 5 min. or until tender.  Then, drain well and transfer to serving dish to keep warm.

Melt the butter in small saucepan over med. heat just until it begins to turn brown.  Add the pecans and sauté until golden brown.  Pour the pecan butter over the broccoli.  Sprinkle with salt and pepper.