Twice-Cooked Broccoli with Hazelnuts and Garlic
© Pernille Pedersen

Twice-Cooked Broccoli with Hazelnuts and Garlic



  1. 1/4 cup hazelnuts
  2. 1 large bunch of broccoli, cut into 1 1/2-inch florets
  3. 2 1/2 tablespoons hazelnut oil
  4. 2 garlic cloves, thinly sliced
  5. 1/4 teaspoon crushed red pepper
  6. Salt
  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