This weekend I found the most beautiful broccolini at the farmers market and wanted to do something special with it. The smokiness of the paprika really adds something special to this dish – thanks to Epicurious for the inspiration.
Ingredients:
TBSP olive oil, divided
1/4 c toasted almonds, coarsely chopped
3 large garlic cloves, chopped
1 1/2 tsp smoked paprika
Salt
2 pounds broccolini, rinsed
1/3 c water
1 to 2 tsp Sherry wine vinegar
Preparation
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. 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. Season to taste with coarse salt and pepper. Mix in 1 to 2 teaspoons vinegar. Transfer broccolini to bowl and serve.
4 servings.
3 WW PP per serving.