Broccolini With Smoked Paprika Almonds And Garlic Recipes

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SAUTEED BROCCOLINI AND GARLIC



Sauteed Broccolini and Garlic image

Provided by Ina Garten

Time 25m

Yield 6 servings

Number Of Ingredients 4

2 tablespoons kosher salt
4 bunches broccolini (1 1/2 pounds)
3 tablespoons good olive oil
6 garlic cloves, minced

Steps:

  • In a large pot, bring 8 cups of water and the salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
  • When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander and set aside.
  • Heat the oil in a saute pan. Add the garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the broccolini and stir until heated through.

ROASTED BROCCOLI WITH SMOKED PAPRIKA



Roasted Broccoli With Smoked Paprika image

Roasted broccoli with a smoked paprika vinaigrette. This was sent to me and I haven't tried it yet, but it sounds so good!

Provided by mailbelle

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 head broccoli, cut into florets
extra virgin olive oil, for drizzling
kosher salt, for sprinkling
1/4 cup extra virgin olive oil
1 teaspoon smoked paprika
1 garlic clove, minced
1 1/2 tablespoons sherry wine vinegar
1 pinch kosher salt
1/4 cup almonds

Steps:

  • Preheat the oven to 425 degrees. Toss the broccoli florets on a baking sheet with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast for 20 minutes.
  • While the broccoli is roasting, prepare the vinaigrette. Heat 1/4 cup of olive oil in a small skillet over medium heat until quite warm (about 2 minutes). Stir in the minced garlic and the smoked paprika and remove the pan from the heat. Let stand 10 minutes.
  • Put the sherry vinegar and a pinch of salt in a small bowl. Slowly whisk in the paprika oil. Try to leave most of the solids (paprika and garlic) in the skillet, if possible.
  • After 20 minutes, remove the broccoli from the oven and toss the almonds on top. Drizzle with a few tablespoons of the vinaigrette, toss, and serve immediately.

Nutrition Facts : Calories 450.6, Fat 37.4, SaturatedFat 4.6, Sodium 232.7, Carbohydrate 24.6, Fiber 10.4, Sugar 6.2, Protein 12.7

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