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A crunchy broccolini with almonds.
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- It is, it's gorgeous. - And quick!
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- Hey, y'all, welcome back.
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I'm in here in the kitchen with Jeanie Collins.
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Today is all about being in the kitchen with friends
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or family, and just being real comfortable,
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so we are fixing to make
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a delicious broccolini with almonds.
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- [Jeanie] I've tried this recipe with my family
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I found this in your magazine
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and I'm so excited to be able to cook this with you today.
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It's gonna go perfect with our chicken.
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- It is gonna be perfect.
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Simple, but delicious.
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Broccolini, you see it looks like it's almost
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undeveloped broccoli, so I'm just gonna
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cut this woodsy part off,
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and then we're gonna drop it in our pot.
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We've got our hot water simmering.
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So your family did like the recipe?
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Well, my children love steamed vegetables
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and this has a great sauce on it,
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so anything with a sauce on it, or they can dip--
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- You are kidding. - They love.
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They do, they love steamed cauliflower,
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they love steamed broccoli,
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and then the broccolini was just something different.
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- Oh, that's wonderful! - So good.
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Okay, I'm making this wonderful sauce.
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So I started with a clove of garlic, mince that up,
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I'm gonna add that to my tablespoon of olive oil,
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a pinch or so of red pepper flake to give it a nice bite.
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- How big a bite do you want, baby?
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- Just a little bite.
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- [Paula] I'll add that for you, Jeanie.
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- I'm also gonna go ahead and work on
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my lemon zest over here.
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We're gonna sprinkle on top,
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gives it a gorgeous, fresh taste.
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- [Paula] So we're gonna steam this for about three minutes
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because we want it to maintain its body, you know,
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we don't want it, like, goopy.
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And now I'm gonna just sprinkle this
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with a little salt, y'all.
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(lid clattering) And come on, baby,
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Jeanie, now you go ahead and add the garlic.
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(garlic sizzling) Listen to that.
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- It smells so good already.
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- [Paula] I love that garlic.
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And you'll want to be real careful, y'all,
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it'll get away from you real quick and gets bitter,
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so we want to make sure that that
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just kind of toasts nicely, but not burn.
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Because I had my pan so hot,
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I'm gonna let it kind of just sit off the heat
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and toast up (spoon tapping)
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in that nice, hot olive oil.
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- So we've got our broccolini in.
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Get it nice and steamed,
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oh, it still has a gorgeous color.
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- [Paula] Still got a beautiful color.
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- [Jeanie] And when you steam it,
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it holds onto all those nutrients,
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whereas, opposed to boiling it in water,
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where it loses so much.
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- [Paula] Okay, these look done.
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Why don't we just put 'em on our plate?
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This is gonna be fabulous with our chicken.
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You wanna put the finishing touches on this for everybody?
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- Let's do it, if you want to go ahead and
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add that gorgeous sauce, super easy sauce.
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- [Paula] I mean, you can't get any easier than this.
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- [Jeanie] That looks perfect.
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- Yeah, gonna get every one of those
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peppers and pieces of garlic.
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- I'm gonna add some of this.
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- Okay. - Gorgeous lemon zest,
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which is so much stronger than even the juice,
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A little bit of the juice,
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squeeze it right over my hands so that that--
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- [Paula] So you can catch the seeds.
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- [Jeanie] Catch all the seeds.
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Perfect. - And now our--
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- Let's add a little bit--
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- Our toasted almond slivers.
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- [Jeanie] About a third of a cup.
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Just sprinkle those on top, oh, it's so pretty.
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- [Paula] Isn't that pretty?
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- [Jeanie] It is, it's gorgeous.
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Now let's put us a little broccolini on top.
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- Those almonds, I smell that lemon.
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Smells so good. (hums in agreement)
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- So there you go, honey.
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- You are so welcome.
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- [Jeanie] This is perfect.
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- Okay, so tell me what you think about the broccolini.
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- Bo liked it, too. (hums in agreement)
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- [Paula] You know, I can be in this kitchen all day long
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and I won't hear from those dogs,
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but it's like they can hear me pick up my fork, y'all.
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- And they come running.
