Veggies | Broccoli Raab with Paprika, Almonds, and Garlic

Revised on December 12, 2011

This is my favorite broccoli raab recipe. Since there is a lot of paprika in it, it really is important to find a paprika that you like. The dish has a Spanish flavoring to it, so it's best served with something that can stand up to it's bold flavor, like steak or roasted chicken. Goes well with Portuguese and Spanish menus. The recipe also works with regular broccoli.

Ingredients

3 tablespoons extra-virgin olive oil

1/2 cup whole raw unsalted almonds, chopped

3 large cloves garlic, chopped

1 1/2 teaspoons sweet or smoked Spanish paprika, or to taste

kosher sea salt, to taste

2 pounds broccoli raab, chopped into 1 inch pieces, including stems, discard woody portion of stem

1/3 cup water

freshly ground pepper, to taste

1 to 2 teaspoons red wine vinegar, Spanish or Italian preferred

 

Method

Heat 1 tablespoon of the oil in a heavy skillet over medium heat. Add almonds. Stir until lightly browned, about 2 to 3 minutes.

Add garlic and paprika. Sprinkle with salt. Sauté for 1 minute. Transfer to a small bowl.

Add remaining 2 tablespoons of oil to skillet. Add broccoli raab, sprinkle with salt. Add 1/3 cup water. Cover and lightly boil until crisp tender and bright green, about 4 minutes.

Pour off water. Stir in almond mixture. Season to taste with salt and pepper. Mix in 1 to 2 teaspoons red wine vinegar.

 

Broccoli Raab.

 

(Ref. "Broccolini with Smoked Paprika, Almonds, and Garlic" recipe, Bon Appetit website.)