Twice-Cooked Broccoli with Hazelnuts and Garlic

1. 1

   Preheat the oven to 350.

2. 2

   Toast the hazelnuts in a pie pan for about 12 minutes, or until the skins blister.

3. 3

   Let cool slightly, then transfer the nuts to a kitchen towel and rub to remove the skins.

4. 4

   Coarsely chop the nuts.

5. 5

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

6. 6

   In a large skillet, combine the hazelnut oil, garlic and hazelnuts.

7. 7

   Cook over high heat, stirring, until the garlic is pale golden, about 2 minutes.

8. 8

   Add the broccoli and crushed red pepper and toss.

9. 9

   Season with salt and cook, stirring occasionally, until tender, 1 to 2 minutes.

10. 10

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.