Broccolini With Lemon and Smoked Almonds

You won’t think how easy this broccolini recipe is, and how brief the active ingredient list is compared to just how much flavor is in this meal. The broccolini rapidly cooks in a hot skillet with shallots and garlic, so it’s flavorful from the start, and after that steams until crisp-tender. What knocks it out of the park is an almond-parsley mixture.
But it’s not simply excellent ol’ almonds– it’s smoked almonds. This one basic component changes this uncomplicated dish in an immediate. The mix is tangy and herby, comparable to gremolata, and lets the broccolini shine.
1/4 cup chopped almonds (ideally smoked).

2 Tbsp chopped fresh flat-leaf parsley.

1 tsp. lemon zest plus 1 Tbsp. fresh juice (from 1 lemon).

1/2 tsp crushed red pepper.

4 Tbsp olive oil, divided.

1 large shallot, very finely sliced.

2 cloves garlic, thinly sliced.

2 pound broccolini, cut.

Mix almonds, parsley, lemon zest, and crushed red pepper in a small bowl.

Heat 2 tablespoons oil in a big skillet over medium. Add shallot, garlic, and 1/4 teaspoon salt; cook, stirring periodically, up until softened, about 4 minutes. Include Broccolini, remaining 2 tablespoons oil, and staying 3/4 teaspoon salt; turn to coat Broccolini in oil. Add 1/2 cup water.

Cover frying pan and cook till Broccolini is crisp-tender, about 4 minutes. Uncover and continue to cook up until liquid has actually vaporized, about 1 minute.

Include lemon juice. Transfer to a serving dish and top with almond mix.

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