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Piracicaba Broccoli with Smoked Paprika and Almonds


3 tablespoons extra-virgin olive oil, divided
½ cup whole almonds, coarsely chopped
3 large garlic cloves, chopped
1 ½ teaspoons smoked paprika
Salt and pepper
2 pounds Piracicaba broccoli, rinsed, stalks cut into 2- to 3-inch lengths
1/3 cup water
1 to 2 teaspoons Sherry wine vinegar


  1. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add almonds. Stir until lightly browned, 2 to 3 minutes.
  2. Add garlic and paprika. Sprinkle with salt; sauté 1 minute. Transfer to small bowl.
  3. Add remaining 2 tablespoons oil to skillet. Add broccoli; sprinkle with salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes.
  4. Pour off any water. Stir in almond mixture. Season to taste with salt and pepper. Mix in 1 to 2 teaspoons vinegar.