Yield

Makes 6 servings

Ingredients

1	(2-inch) piece peeled fresh ginger, grated, or to taste
1	pound broccoli florets or 1-1/2 pounds broccoli crowns
2	tablespoons olive oil
1	shallot, minced
1/2	teaspoon minced garlic
1/3	cup chicken broth
1/4	cup toasted slivered almonds

Preparation

Fill a large bowl with water and ice; set aside. Squeeze juice out of ginger with your fingers and reserve; discard ginger. Steam broccoli for 3 to 5 minutes or until crisp-tender. Remove from steamer and plunge into ice water to stop cooking. Drain and pat dry.
Heat medium nonstick skillet over medium-high heat. Add olive oil and shallot; cook, stirring, until translucent. Add garlic and cook until fragrant. Add broccoli, broth and ginger juice; reduce heat and simmer 3 to 5 minutes or until most of the liquid has evaporated. Toss almonds with broccoli.

Tip

To toast almonds, preheat oven to 325°F. Place almonds in a single layer on an ungreased jellyroll pan. Bake for 3 minutes and stir. Bake 2 to 4 minutes more or until almonds are browned. Remove from pan immediately.