Broccolini with Smoked Paprika, Almonds, and Garlic
A vibrant side dish featuring crisp-tender broccolini tossed with toasted almonds, garlic, and smoky paprika. The dish is finished with a splash of sherry vinegar for brightness and balanced flavor.
Ingredients
- •3 tablespoons extra-virgin olive oil, divided
- •½ cup whole almonds, coarsely chopped
- •3 cloves garlic
- •1½ teaspoons smoked paprika
- •to taste coarse kosher salt
- •2 pounds broccolini
- •⅓ cup water
- •1 teaspoons Sherry wine vinegar
Cooking Instructions
- 1.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add almonds. Stir until lightly browned, 2 to 3 minutes. Add garlic and paprika. Sprinkle with coarse salt; sauté 1 minute. Transfer to small bowl. Add remaining 2 tablespoons oil to skillet. Add broccolini; sprinkle with coarse salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes. Pour off any water. Stir in almond mixture. Season to taste with coarse salt and pepper. Mix in 1 to 2 teaspoons vinegar. Transfer broccolini to bowl and serve.
12 min
- 2.
Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
