Twice-Cooked Broccoli with Hazelnuts and Garlic

  • Servings: 6

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  • 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

How to make this recipe

  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.


One Serving Calories 125 kcal, Total Fat 9.2 gm, Saturated Fat .7 gm

Contributed By Photo © Pernille Pedersen Published January 1999

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