3 tablespoons olive oil, divided
½ cup whole almonds, coarsely chopped
3 large cloves garlic, chopped
1 ½ teaspoons smoked paprika
2 pounds broccoli, stalks peeled and cut into 2-3 inch lengths, small florets
1/3 cup water
1-2 teaspoons sherry vinegar (or, you can use any vinegar you like)
1. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add the almonds. Stir until lightly browned, 2-3 minutes. Add garlic and paprika. Sprinkle with sea salt; sauté for 1 minute. Transfer to a small bowl.
2. Add remaining 2 tablespoons oil to skillet. Add broccoli; sprinkle with sea salt. Add 1/3 cup water. Cover and boil until crisp- tender, about 4 minutes, and it is still bright green. Pour off any excess liquid. Stir in almond mixture. Season to taste with sea salt and pepper. Mix in 1-2 teaspoons vinegar.
3. Transfer broccoli to a bowl and serve.
Makes 8 servings