Ingredients:
3 tablespoons olive oil, divided
½ cup whole almonds, chopped
3 large cloves garlic, chopped
1½ teaspoons smoky paprika
sea salt
2 pounds broccolini, rinsed, stalks cut into 2-3-inch lengths
1/3 cup water
1-2 teaspoons sherry wine vinegar

Directions:

  1. Heat 1 tablespoon olive oil in a 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 1 minute. Transfer to a small bowl.
  2. Add remaining 2 tablespoons olive oil to skillet. Add broccolini; sprinkle with sea 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 with sea salt and freshly ground black pepper. Mix in 1-2 teaspoons vinegar.
  3. Transfer to a bowl and serve.

Serves 8