It's the first day of September, and I am ready for three months of stellar fall food (though you may still see some garden tomatoes make an appearance). This recipe really is a year-rounder, but I think I make it more in the fall--broccoli is a cool-weather wonder. This side is quick and delicious and fits in nicely with most other foods.
"If you aren't a fan of almonds go with cashews--also so yummy."
Notes: Garlic-infused olive oil is Trader Joe's. Butter is unsalted.
BROCCOLI & ALMONDS
Ingredients: 1 head of broccoli, 2 tbsp. garlic-infused olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. onion powder, 1/3 cup white wine, 1/3 cup shaved almonds, 1 tbsp. butter, 1/4 cup shredded Parmesan cheese.
Serves 4
1. Wash broccoli and cut into florets. Heat oil in a cast-iron or non-stick skillet pan over medium-high heat until glossy. Tip in the broccoli and cook for 3 minutes, until beginning to brown.
2. Turn the broccoli over, turn heat down to medium. Add salt, pepper, onion powder and almonds. Cook for 5 minutes, turning occasionally.
3. Pour over the wine and add the butter. Stir and cook until wine and butter are absorbed, about 2 minutes. Remove to platter, sprinkled over cheese. Serve immediately.
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