Serves 4 to 6
For three generations this simple yet delicious vegetable side dish has been a must on our holiday table. It dresses the vegetable up a bit without being too intricate or involved, just the thing for a busy holiday meal when you want something special but are too busy to get fussy.
About 1 to 1 ½ pounds of Broccoli
1 tablespoon olive oil
2 tablespoons butter
About ½ cup slivered blanched almonds
½ cup chicken broth, or favorite commercial brand
Fresh coarse ground black pepper to taste
Trim the broccoli into flowerets.* Blanch until just tender, cool immediately in cold water, drain and set aside. Melt the oil and butter together in a heavy skillet and gently sauté the almonds until they turn golden and the butter is just beginning to brown. Add the broccoli and chicken broth and continue to cook until the broccoli is reheated. Season to taste with salt and pepper. Serve hot.
* You may use whole broccoli with stems and cut the stems in thickish julienne after trimming off the flowerets, or you may buy broccoli heads only. The stems of broccoli are just as delicious as the heads.