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Broccoli with Lemon, Toasted Garlic and Smoked Almonds

Broccoli with Lemon, Toasted Garlic and Smoked Almonds

By Rose HattabaughNovember 8, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

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.

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.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 4

    medium garlic cloves, thinly sliced

  • 2

    tablespoons grated lemon zest, plus 3 tablespoons lemon juice

  • ¼

    teaspoon smoked paprika

  • ½

    cup smoked almonds, chopped

  • Kosher salt and ground black pepper

  • 1 ½

    pounds broccoli, stems peeled and cut into 1½-inch pieces, florets cut into 1-inch pieces

  • ⅓

    cup lightly packed fresh mint

Step 1

In 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.

Step 2

Fill a large Dutch oven with about 1 inch of water, cover and bring to a simmer over medium-high.

Distribute the broccoli in an even layer in a steamer basket, then carefully place the basket in the pot. Cover, reduce to medium and cook until the broccoli is tender-crisp, 8 to 10 minutes.

Step 3

Transfer the broccoli to the bowl with the dressing, add the mint and toss. Taste and season with salt and pepper.