Dress up your usual broccoli with fragrant garlic and ginger, and add a bit of crunch with toasted almonds for a side that'll blow them away!
Prep Time: 10 minutes
Cook Time: 7 minutes
Yield: 8 Servings
- 1 large bunch broccoli (about 1 3/4 lbs) cut into florets, tough parts of stems cut off with a knife, stems cut into bite-size pieces
- 2 TB canola oil
- 1 TB chopped garlic
- 2 tsp grated fresh ginger
- 1/2 tsp kosher or sea salt
- 3 TB sliced toasted almonds
Put a steamer basket over 1" water in a large, deep skillet or large pot. Bring to a boil. Add broccoli, cover and steam until crisp-tender, about 5 minutes. Drain. (If making ahead, rinse broccoli with cold water, drain and refrigerate up to 1 day.
Heat oil in the same skillet or pot. Add garlic, ginger and salt. Cook, stirring over medium-low heat until garlic is light golden and fragrant, about 1 minute. Add broccoli and toss over low heat until hot. Spoon into serving dish and sprinkle with toasted sliced almonds.
Marinade can be made up to 2 days before using.