Twice-Cooked Broccoli with Hazelnuts and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup hazelnuts |
1 large bunch of broccoli, cut into 1 1/2-inch florets |
2 1/2 tablespoons hazelnut oil |
2 garlic cloves, thinly sliced |
1/4 teaspoon crushed red pepper |
salt |
Directions:
1. Preheat the oven to 350°. Toast the hazelnuts in a pie pan for about 12 minutes, or until the skins blister. Let cool slightly, then transfer the nuts to a kitchen towel and rub to remove the skins. Coarsely chop the nuts.
2. In a steamer, cook the broccoli until just tender, about 5 minutes.
3. In a large skillet, combine the hazelnut oil, garlic and hazelnuts. Cook over high heat, stirring, until the garlic is pale golden, about 2 minutes. Add the broccoli and crushed red pepper and toss. Season with salt and cook, stirring occasionally, until tender, 1 to 2 minutes. Serve hot or at room temperature.
4. ONE SERVING Calories 125 kcal, Total Fat 9.2 gm, Saturated Fat .7 gm
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