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Broccoli with Lemon, Toasted Garlic and Smoked Almonds
In this recipe, simple steamed broccoli gets big, bold flavor when it’s tossed after cooking with a lemony, nutty, toasted-garlic dressing. We double up on the smokiness by using both smoked almonds and Spanish smoked paprika; the nuts also add a welcome texture that plays off the tender-crisp broccoli. Mint, with its menthol freshness, lightens up all the deep, earthy notes in the dish.
4 to 6
Servings
Tip
Don’t wait to serve the broccoli; it is best immediately after dressing. If left to stand, the acidity of the lemon juice will turn the broccoli yellow-green.
30 minutes
Ingredients
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¼
cup extra-virgin olive oil
-
4
medium garlic cloves, thinly sliced
Directions
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01In a 10-inch skillet over medium, heat the oil and garlic, stirring, until the garlic is golden brown, 1 to 2 minutes. Scrape the mixture into a large bowl. Whisk in the lemon zest and juice, smoked paprika, almonds and ½ teaspoon each salt and pepper; set aside.
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