Sautéed Broccolini with Lemon and Toasted Almonds is a simple yet flavorful side dish made by lightly blanching broccolini, then sautéing it with garlic, red pepper flakes, and olive oil. It’s finished with a bright touch of lemon zest, a squeeze of fresh lemon juice, and crunchy toasted almonds for added texture and depth of flavor. Perfect as a healthy accompaniment to any meal!

Ingredients:

1 pound (approximately 450 grams) broccolini, washed and trimmed

2 tablespoons olive oil

2 cloves garlic, thinly sliced

1/4 teaspoon red pepper flakes (optional, for heat)

Zest of 1 lemon

1 tablespoon fresh lemon juice

1/3 cup sliced or slivered almonds

Salt and freshly ground black pepper, to taste

Freshly grated Parmesan cheese, for serving (optional)

Instructions:

1. Prepare the Broccolini:

Rinse the broccolini under cold water to remove any dirt. Trim about 1/2 inch from the stem ends. If any stalks are particularly thick, slice them in half lengthwise to ensure even cooking.

2. Blanch the Broccolini:

Fill a large pot with water and add a generous pinch of salt. Bring it to a boil over high heat.

Add the broccolini to the boiling water and cook for 2-3 minutes until it turns bright green and is slightly tender.

Using a slotted spoon or tongs, transfer the broccolini to a bowl filled with ice water to halt the cooking process. After a few minutes, drain and pat dry with paper towels.

3. Toast the Almonds:

Place a large skillet over medium heat. Add the sliced or slivered almonds in a single layer.

Toast, stirring frequently, for 3-5 minutes until they become golden brown and fragrant. Be vigilant to prevent burning. Once toasted, transfer the almonds to a plate and set aside.

4. Sauté the Broccolini:

In the same skillet, heat 2 tablespoons of olive oil over medium heat.

Add the sliced garlic and red pepper flakes (if using). Sauté for about 1 minute until the garlic is fragrant but not browned.

Introduce the blanched broccolini to the skillet. Season with salt and freshly ground black pepper.

Sauté, tossing occasionally, for 4-5 minutes until the broccolini is tender and has a slight char.

5. Add Lemon and Almonds:

Sprinkle the lemon zest over the broccolini and drizzle with fresh lemon juice. Toss to combine, ensuring the broccolini is evenly coated.

Add the toasted almonds to the skillet and toss gently to distribute them throughout the dish.

6. Serve:

Transfer the broccolini to a serving platter. If desired, garnish with freshly grated Parmesan cheese.

Serve warm as a side dish to complement your main course.

Notes:

For an extra layer of flavor, consider adding a pinch of red pepper flakes along with the garlic to introduce a subtle heat to the dish.

If smoked almonds are available and preferred, they can be used in place of regular toasted almonds to impart a smoky nuance.

Ensure the garlic doesn’t burn during sautéing, as it can impart a bitter taste to the dish.

Enjoy your sautéed broccolini with lemon and toasted almonds!