Broccoli florets soak up delicious flavor in this beautiful side that's spicy and garlicky with a hint of lemon. The secret to the great tasting sauce is chicken broth, an on hand ingredient that's so versatile.
Ingredients
- 2 tablespoons slivered almonds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups broccoli florets
- 1/8 teaspoon crushed red pepper
- 1/4 cup dry white wine
- 3/4 cup Swanson® Chicken Broth
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon lemon zest
Instructions
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Step 1
Toast the almonds in a 4-quart saucepot over medium-high heat until lightly browned. Remove the almonds from the pot and set aside.
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Step 2
In the same saucepot, heat the oil over medium-high heat. Add the garlic, broccoli and crushed red pepper and cook for 2 minutes, stirring occasionally.
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Step 3
Add the wine and broth to the saucepot and cook for 3 minutes, stirring to scrape up any brown bits from the pot. Reduce the heat to low and cook for 3 minutes or until the broccoli is tender-crisp.
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Step 4
Stir in the Parmesan cheese and cook for 2 minutes or until the broccoli is tender. Stir in the lemon zest and sprinkle with the toasted almonds.
