Ingredients

• 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 (or pimentón de la vera)
• Coarse kosher salt
• 2 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths
• 1/3 cup water
• 1 to 2 teaspoons Sherry wine vinegar

Preparation

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; 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 broccolini to bowl and serve.

Bon Appétit, November 2009