A delightful twist on a classic broccoli side dish, featuring toasted almonds and a hint of lemon for a refreshing touch.
Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, stirring frequently.
Keep an eye on the almonds as they toast quickly and can burn easily.
Mince the garlic cloves finely and set aside.
Use a garlic press for a quicker and finer mince.
Separate the broccoli into florets and peel and chop the stems into bite-sized pieces.
Save the stems for another recipe if you prefer only florets.
Blanch the broccoli in boiling salted water for about 4 minutes until bright green and tender-crisp.
Immediately transfer the broccoli to an ice bath to retain its vibrant color.
Heat the olive oil in a sauté pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Avoid browning the garlic to prevent a bitter taste.
Add the blanched broccoli to the pan and toss to coat in the garlic oil. Season with salt and pepper to taste.
Toss gently to avoid breaking the broccoli florets.
Sprinkle the toasted almonds over the broccoli and squeeze fresh lemon juice on top before serving.
Serve immediately to enjoy the dish at its best flavor and texture.
