Heat the oil in a lidded sauté pan on medium heat. Add the sage leaves and gently fry for 2 minutes then pick out with tongs and set aside on kitchen towel to cool and crisp up.
Add the shallots to the sage-flavoured oil and season with salt and pepper. Sauté for 3-4 minutes until lightly coloured.
Add the Tenderstem® broccoli and 2-3 large peels of lemon rind and cook for a minute, then add 1 tbsp water and cover with the lid to gently cook the broccoli for 3-4 minutes until cooked but still firm to the bite.
Remove the lid, cook off the remaining water and serve with a squeeze of lemon juice, and garnished with the pistachios and crisp sage leaves. Remove the rind before serving if you wish.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.