It’s simple to transform ho-hum broccoli with toasted almonds, golden garlic, and a pinch of hot pepper.
- 1/3 c. sliced almonds
- 1 lemon
- 2 tbsp. olive oil
- 1 clove garlic, minced
- 1/8 tsp. crushed red pepper flakes
- 6 c. broccoli florets, about 1 lb.
- 1/4 tsp. salt
Heat large dry nonstick skillet over medium heat. Add almonds; cook, stirring, until golden, 4–5 min. Remove from skillet; reserve. Grate 1 tsp. zest and squeeze 1 Tbs. juice from lemon; reserve.
In same skillet, heat 1 Tbsp. oil over medium heat. Add garlic and pepper; cook, stirring, 30 sec. Add broccoli, salt, and 1/4 cup water. Cover; cook until tender, 5–7 min. Remove from heat; drain. Stir in remaining oil, then reserved zest and juice. Sprinkle with almonds.
This recipe originally appeared in our print magazine.