Tuesday, December 6, 2011

Thanksgiving Sides: Broccolini and Green Beans with Smoked Paprika, Almonds and Garlic

If you have been reading all the Thanksgiving Sides in this blog, this one was the one I thought would be least appreciated on the table as it had nuts in the food. Most of our guests at Thanksgiving don't like nuts in food, but I wanted one vegetable side with nuts in it to keep traditional alive. The Bon Appetit Sides had this with only Broccolini, but I added green beans to it. 

While blogging these recipes, I am almost wanting Thanksgiving to return sooner!


  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup whole almonds, coarsely chopped
  • 3 large garlic cloves, chopped
  • 1 1/2 teaspoons smoked paprika
  • Coarse kosher salt
  • 1 to 1 1/2 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths
  • 1/2 pound green greens, rinsed, cut into 2- to 3-inch lengths
  • 1/3 cup water
  • 1 to 2 teaspoons Sherry wine vinegar


  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. 
    Add almonds. Stir until lightly browned, 2 to 3 minutes. 
    Add garlic and paprika. 
    Sprinkle with coarse salt; sauté 1 minute. 
    Transfer to small bowl.

  • Add remaining 2 tablespoons oil to skillet. 
    Add broccolini and green beans; sprinkle with coarse salt. 
    Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes. 
    Pour off any water. 
    Stir in almond mixture. 
    Season to taste with coarse salt and pepper. 
    Mix in 1 to 2 teaspoons vinegar.
  • Transfer to bowl and serve.

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