Broccolini With Smoked Paprika, Almonds, and Garlic
By: Kate Opatz
Published: Thursday, December 10, 2009 - 4:19pm

Ingredients




3 tablespoons extra-virgin olive oil, divided
1/2 cup whole almonds, coarsely chopped
3 large garlic cloves, chopped
1 1/2 teaspoons smoked paprika*
Coarse kosher salt

2 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths
 cup water
1 teaspoon to 2  Sherry wine vinegar

Preparation

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.

About


Recipe is from the November 2009 issue of Bon Appétit.