Broccolini with Garlic & Almonds



Photo by: David Beeler, Beeler Photography

This broccolini dish has everything a side dish needs in my house: it is flavorful, simple and quick to prepare and it is packed with healthy goodness.  Oh, and the kids are curious enough to want to try it!  Yay!  The original recipe called it “Broccolini Amande” (Broccolini with Almonds), but the garlic just cannot be forgotten, hence the name change.  The dish is exactly what it’s titled: Broccolini with Garlic an Almonds.  Okay, add the olive oil to it and you got the whole ingredient list incorporated in the title.

Broccolini (or Baby Broccoli) is a hybrid between broccoli and gai lan (Chinese Chard).  It looks like a combination of broccoli and asparagus (because of the long stalks and delicate buds).  It only took off in gourmet cuisine in 1990, but it has been readily available in supermarkets every since.  It is said that with its sweet and tender flavor broccolini reminds people of asparagus with a broccoli-like bite.  Personally, it reminds me more of a more flavorful version of broccoli, but hey, that’s where people’s taste buds differ.

The cool thing about this vegetable: similar to broccoli, you can eat it raw or cooked very briefly.  I love the texture, the crunch in my vegetables.  Nothing worse than slimy soggy greens on my plate in my mouth.  These broccolini are only briefly cooked, so they maintain their crisp texture and their flavors.  (I often feel that when you cook vegetables too long, they loose flavor).  The garlic adds just a little kick to it and the almonds enhance the nutty flavor (I believe) the broccolini naturally has.

Oh, and best part: the dish is done in 15 minutes.  Seriously, nothing more.  AWESOME!!



Broccolini with Garlic & Almonds


  • 2 bunches broccolini, trimmed (approx. 1 lb.)
  • 1 tbsp. minced garlic
  • 1 tbsp. olive oil
  • 1/4 cup slivered almonds, toasted
  • salt & black pepper



  • Blanch the broccolini in a large pot of boiling salted water until nearly fork-tender, 3-4 minutes; drain.
  • Immediately transfer the broccolini to a bowl of ice water until cool, then drain again.
  • TIP: transferring the broccolini to the bowl of ice water does not only stop the cooking, but it also helps the broccolini retain their beautiful bright green color.
  • In a large sauté pan over medium heat, sauté the garlic in the oil until fragrant, 30 seconds – 1 minute.
  • Add the broccolini and toss to coat.
  • Cook the broccolini until heated through, 3 minutes.
  • Stir in the almonds and season with salt & pepper.

Serves: 4
Time: 15 minutes


(Recipe by: Cuisine Tonight, Fresh & Fabulous)


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