• 8servings
  • 25minutes
  • 174calories

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Nutrition Info . . .

VitaminsB3, B9, B12, C, D
MineralsManganese, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 3 bunch(es) (12 ounces each) broccolini , ends trimmed, thick stalks lightly pared with vegetable peeler 6 tablespoon(s) unsalted butter

  2. 2/3 cup(s) sliced almonds

  3. 3/4 teaspoon(s) kosher salt

  4. 1/2 teaspoon(s) freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In pot of boiling, salted water, cook broccolini 4 to 6 minutes, stirring once or twice, until crisp-tender. Drain; transfer to a serving bowl.

  2. Melt butter in a large skillet over medium heat; add almonds. Cook 1 to 2 minutes, stirring constantly with slotted spoon, until lightly toasted; remove almonds with slotted spoon and scatter over broccolini.

  3. Continue to cook butter over medium heat or until golden brown, about 1 minute. Pour over broccolini. Sprinkle with salt and pepper and toss.


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