Broccoli almondine with coconut oil and lemon juice
Broccoli almondine with coconut oil and lemon juice is a vibrant side dish featuring sautéed broccoli enriched with toasted almonds and zesty lemon. This recipe highlights the natural flavors of the ingredients, making it a healthy addition to any meal.
Cook time 20 min
Prep time 10 min
Ingredients:
1/3 cup almonds3 tbsp coconut oil
1 tbsp lemon juice
1.50 lb broccoli
1/2 tsp salt
Broccoli almondine with coconut oil and lemon juice is a delightful and nutritious side dish that combines the crunch of almonds with the vibrant flavor of lemon juice. This recipe brings out the best in broccoli, offering a delicious and healthy option for any meal. By using coconut oil, the dish gains a subtle, unique flavor that complements the other ingredients perfectly.
Instructions:
- Start by toasting the almonds. Heat a dry skillet over medium heat.
- Add the almonds to the skillet and toast, stirring frequently, until they become golden brown and fragrant, about 3-5 minutes. Be careful not to burn them.
- Once toasted, remove the almonds from the skillet and set them aside.
- While the almonds are toasting, prepare the broccoli. Wash and cut it into bite-sized florets.
- Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water.
- Once boiling, add the broccoli florets to the pot. Blanch the broccoli for 2-3 minutes, until it becomes bright green but is still crisp.
- Drain the broccoli and immediately transfer it to a bowl of ice water to stop the cooking process. After a few minutes, drain the broccoli again and set aside.
- In a large skillet, heat the coconut oil over medium heat.
- Once the oil is melted and hot, add the blanched broccoli florets to the skillet. Sauté for about 4-5 minutes, stirring occasionally, until the broccoli is tender and slightly crispy on the edges.
- Add the lemon juice and salt to the skillet. Toss the broccoli to ensure it is evenly coated with the lemon juice and salt.
- Add the toasted almonds to the skillet and gently toss everything together to combine.
- Remove from heat and transfer the broccoli almondine to a serving dish.
- Serve the broccoli almondine warm, seasoned to taste with additional salt or lemon juice if desired.
Broccoli almondine with coconut oil and lemon juice is a simple yet flavorful recipe that will elevate your dining experience. This dish is not only tasty but also packed with vitamins and nutrients, making it a wholesome addition to any meal. Enjoy the beautiful combination of textures and flavors, and feel good about serving a healthy and delicious dish to your family and friends.
Broccoli almondine with coconut oil and lemon juice FAQ:
Blanch the broccoli florets for 2-3 minutes until they are bright green but still crisp. This process helps retain their vibrant color and nutrients.
A large skillet is recommended for sautéing the broccoli. This allows enough space for even cooking and tossing of the broccoli and almonds.
Yes, you can substitute almonds with other nuts such as walnuts or cashews, or use seeds like sunflower seeds for a nut-free option.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
The broccoli is done sautéing when it is tender and slightly crispy on the edges, which usually takes about 4-5 minutes.
Tips:
- Toast the almonds beforehand to enhance their flavor and crunchiness.
- Use fresh broccoli for a vibrant color and optimal texture.
- Ensure the broccoli is evenly coated with the coconut oil mixture to maximize flavor.
- Consider adding a pinch of garlic powder or fresh garlic to the recipe for an extra layer of flavor.
- Be careful not to overcook the broccoli; it should be tender but still slightly crisp.
Nutrition per serving
6 ServingsCalories 130kcal
Protein 3.99g
Carbohydrates 8g
Fiber 3.36g
Sugar 1.87g
Fat 10g
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