January 26, 2010

Sautéed Broccoli with Lemon and Almonds


Ask The Momma, I was a kid totally opposed to all forms of green plant matter, especially broccoli. But with aged taste buds, I can finally appreciate the nutty goodness a sauté can bring out of this pretty winter staple.

The very easiest way to prepare broccoli is to steam it. It also happens to be the most boring. Browning the florets in hot olive oil sears in flavor, but as with any preparation of broccoli be aware of the dreaded over cook. I suggest you even err on the side of undercooked/crunchy, rather than allowing it to cook to mush.

Another way to fight mush is to be sure your sauteing oil is sizzling hot BEFORE you add vegetation. Never allow oil to come up to temperature with your ingredients wallowing about, as some of the oil will be absorbed into the broccoli resulting in greasy limp torture devices instead of proud, at-attention florets. Follow this simple advice and you'll never be forced straight to bed without dessert.

Sautéed Broccoli with Lemon and Almonds
Serves 3-4

Small glug of olive oil
1 head broccoli, chopped
Juice of 1/2 lemon, about 2 tablespoons
2 tablespoons of crushed or chopped almonds
Salt and pepper to taste

1. Toast almonds by heating small skillet on medium high and add crushed almonds, removing the pan from heat after only 30 seconds. Allow nuts to sit in warm pan another 1 minutes, then remove them from the pan to stop the toasting process.

2. Heat the skillet on medium high, adding a drizzle of olive oil when pan is warmed. Add broccoli only when olive oil has come up to temperature.

3. Sauté broccoli for 5 minutes, stirring only once or twice. Over-stirring will not allow it to brown.

4. Add toasted almonds to broccoli, then lemon juice and salt & pepper to taste. Cook 30 more seconds and serve.

  • Add a few red pepper flakes into the olive oil as it goes from warm to hot, the spice will release into the oil
  • Sauté chopped garlic in the oil before adding the broccoli
  • Grate Parmesan or a nutty cheese onto broccoli to garnish
  • Use toasted walnuts or pine nuts instead


kate said...

I literally ate almost the same thing last night, with all the variations included and tossed with leftover pasta. I only eat broccoli cooked to a crisp like this

Marc @ NoRecipes said...

Just found youe blog through taste spotting. Love the layout. Almonds and broccoli sound like a great combo!

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