Broccolini With Lemon and Smoked Almonds



You won’t believe how easy this broccolini recipe is, and how short the ingredient list is compared to how much flavor is in this dish. The broccolini quickly cooks in a hot skillet with shallots and garlic, so it’s flavorful from the get-go, and then steams until crisp-tender. What knocks it out of the park is an almond-parsley mixture.


But it’s not just good ol’ almonds—it’s smoked almonds. This one simple ingredient transforms this straightforward dish in an instant. The mixture is zesty and herby, similar to gremolata, and lets the broccolini shine.



1/4 cup chopped almonds (preferably smoked)

2 Tbsp chopped fresh flat-leaf parsley

1 tsp. lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)

1/2 tsp crushed red pepper

4 Tbsp olive oil, divided

1 large shallot, thinly sliced

2 cloves garlic, thinly sliced

2 lb broccolini, trimmed



Step 1

Mix almonds, parsley, lemon zest, and crushed red pepper in a small bowl.

Step 2

Heat 2 tablespoons oil in a large skillet over medium. Add shallot, garlic, and 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Add Broccolini, remaining 2 tablespoons oil, and remaining 3/4 teaspoon salt; turn to coat Broccolini in oil. Add 1/2 cup water.

Step 3

Cover skillet and cook until Broccolini is crisp-tender, about 4 minutes. Uncover and continue to cook until liquid has evaporated, about 1 minute.

Step 4

Add lemon juice. Transfer to a serving dish and top with almond mixture.

Nutrition Facts (per serving)





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