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Foraging with Alexis Nikole Nelson.
Paired with butter and toasted almonds, broccoli gets the “amandine” treatment in this recipe. When sautéing the shallots and almonds in the butter, be sure to cook the mixture long enough so the milk solids that separate out from the butter turn golden brown, as this infuses the dish with rich, nutty flavor. Lemon zest and juice added at the end balances with citrusy brightness.
tablespoons salted butter
shallots, sliced into thin rings
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