Snack

Charred broccoli with chili and almonds

Name: Charred broccoli with chili and almonds
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 14 oz Broccoli; 1¾ oz Sliced almonds; 4 tbsp Olive oil; 2 Lemon; Red pepper flakes, a good pinch; Garlic clove, one, sliced; Sea salt, to taste

Dry heat rather than boiling water, which is the difference between broccoli that tastes nutty and broccoli that tastes of school.

4gnet carbs

20gfat

6gprotein

220kcal

Per serving15 minServes 4

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Ingredients

For the whole dish · serves 4

Broccoli14 oz
Sliced almonds1¾ oz
Olive oil4 tbsp
Lemon2
Red pepper flakesa good pinch
Garlic cloveone, sliced
Sea saltto taste

Method

6 steps · 15 minutes

Cut the florets so each has one flat side. That flat side is the only part that will char.
Dry them thoroughly and toss them in the oil, not the other way round — oil poured into the pan sits under them and fries rather than coats.
Get the pan smoking before anything goes in, and lay the florets flat side down in one layer.
Three minutes without touching them. They should be genuinely black in patches, not golden.
Add the garlic, chili and almonds for the last minute only, off the direct heat if you can, or they burn.
Lemon over the top while it is still hot, and eat them warm rather than cold.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.