Twice-Cooked Broccoli With Hazelnuts And Garlic

1. 1

   Preheat the oven to 350u00b0. 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. 2

   In a steamer, cook the broccoli until just tender, about 5 minutes.

3. 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. 4

   ONE SERVING Calories 125 kcal, Total Fat 2 gm, Saturated Fat .7 gm

* Per serving · 4 servings · Values may vary.

No additional tips available.