Broccolini with Fresno peppers, brown butter and almonds
Enjoy a delicious side dish featuring broccolini.
Chef Ben MattmanJW Marriott, San Francisco
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1 bunch broccolini
1 tbsp. olive oil
1 Fresno or jalapeño pepper, sliced thin
1 tbsp. minced garlic
Salt and pepper, to taste
4 tbsp. butter
2 tbsp. slivered almonds
Cook broccolini in a pot of boiling, salted water 4 to 6 minutes, stirring once or twice, until crisp-tender. Drain and set aside.
Heat oil in a large skillet over medium heat. Add blanched broccolini, Fresno pepper and garlic. Season with salt and pepper and sauté until tender. Transfer to a serving plate.
Melt butter in the same skillet over medium heat; add almonds. Cook 1 to 2 minutes, stirring constantly with a slotted spoon, until lightly toasted. Remove almonds with slotted spoon and scatter over broccolini and pepper. Continue to cook butter over medium heat or until golden brown, about 1 minute. Pour over broccolini and pepper. Sprinkle with salt and pepper.