Broccolini with Smoked Paprika, Almonds, and Garlic

From the kitchen of Carly

Broccolini gets toasted almonds, smoky paprika, and garlicky punch in this straightforward skillet dish. Blanch the greens until they're bright and crisp-tender, then toss with the nutty almond mixture and a hit of sherry vinegar. Simple, gutsy, and done in twenty minutes.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 tablespoons extra-virgin olive oil, divided
  • 11/2 cup whole almonds, coarsely chopped
  • 13 large garlic cloves, chopped
  • 11 1/2 teaspoons smoked paprika*
  • 1Coarse kosher salt
  • 12 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths
  • 11/3 cup water
  • 11 to 2 teaspoons Sherry wine vinegar

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.

  2. Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.