6 Servings 20 min Cook
1/3 Cup, sliced Almonds
1/2 Stick Butter
1 Tbsp Lemon Juice
1 1/2 Lb Broccoli
PREPARATION: Peel broccoli stems then cut head into 2-inch-wide spears.
Slice almonds (or buy pre-sliced).
Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes.
Remove steamer from pot and discard cooking water.
Cool broccoli 5 minutes.
Meanwhile, add coconut oil in pot over medium heat, then add almonds, stirring, until nuts are golden and have a nutty aroma, 2 to 3 minutes.
Stir in lemon juice and 1/2 teaspoon salt.
Add broccoli and toss.
