Broccolini Parm with Crushed Macadamia Nuts
Move over, broccoli, because broccolini is hands-down more digestible and a quicker-fix. It can be simply roasted or sautéed with salt and pepper, but I decided to make this spruced up version for a fun twist. This side dish is salty, crunchy, and savory. Serve alongside grilled chicken and rice, as part of a holiday feast, pasta companion, the list goes on and on!
Ingredients:
2 bundles broccolini
1 tbsp avocado or sesame oil
2 tbsp coconut aminos
1/4 cup shaved parmesan reggiano
1/4 cup macadamia nuts, crushed
flakey sea salt
Directions:
Separate the broccolini stalks from their bundles. Use a chef’s knife to slice the bigger stalks in half along their length.
Drizzle the oil into a medium-sized skillet. Turn the burner onto low-medium heat for one minute so the oil heats up.
Toss in the broccolini and use tongs to lightly coat them in the oil. Let cook for about 5 minutes.
Pour in the coconut aminos. Toss once again and let cook for another 5 minutes.
Transfer to a serving dish. Sprinkle with parm, macadamia nuts, and a generous pinch of flakey sea salt. Enjoy!
Notes:
Store leftovers, if any, in an airtight container in the fridge for up to 5 days for best results,
