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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Because broccoli thrives in cooler weather, this is a terrific winter variation on the classic green beans almondine. Ingredients:
1 1/2 pounds broccoli, stems peeled, then head cut into 2-inch-wide spears |
1/2 stick unsalted butter |
1/3 cup sliced almonds |
1 tablespoon fresh lemon juice |
Directions:
1. Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes. Remove steamer from pot and discard cooking water. Cool broccoli 5 minutes.
2. Meanwhile, heat butter in pot over medium heat until foam subsides, then cook almonds, stirring, until butter and nuts are golden and have a nutty aroma, 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon salt. Add broccoli and toss.
3. Per serving, based on four servings: 194 calories, 15g fat (7g saturated), 29mg cholesterol, 52mg sodium, 12g carbohydrate, 5g fiber, 6g protein (nutritional analysis provided by Nutrition Data)See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
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