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Side Dishes

Lemony Broccoli with Almonds

It’s simple to transform ho-hum broccoli with toasted almonds, golden garlic, and a pinch of hot pepper.


6 - 6 serving

Total Time

Cook Time


  • 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.

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