Charred Broccoli with Sriracha Almond Butter Sauce

Servings: 4 servings

Time:

Ingredients:

Salad

1 pound broccoli

1 tablespoon plus 1 teaspoon grapeseed oil

1 tablespoon soy sauce

Juice of 1 lime

½ cup shelled edamame

2 tablespoons untoasted slivered almonds

¼ cup Sriracha Almond Butter Sauce (recipe below) 

4 scallions, white and green parts, thinly sliced

Sriracha Almond Butter Sauce

½ cup smooth almond butter

2 tablespoons toasted sesame oil

2 tablespoon soy sauce

3 tablespoons fresh lime juice (from about 2 limes)

1 tablespoon plus 1 teaspoon Sriracha

1 teaspoon honey or maple syrup

2 garlic cloves, grated

Directions:

1. Make the Salad: Use a vegetable peeler to peel the broccoli stems to remove their tough, chewy outer layer. Trim the tough ends and slice the stems ¼-inch-thick all the way up to the florets. Cut off the stems and put aside. Cut the florets into bite-size pieces (about 1-inch wide).

2. Heat 1 tablespoon of the grapeseed oil in a large nonstick skillet over medium-high heat. Add the broccoli stems (not florets) and cook for 4 minutes, stirring occasionally.

3. Add the remaining 1 teaspoon grapeseed oil, the broccoli florets, soy sauce and lime juice and cook, stirring occasionally, for 5 minutes more. If the pan gets too dry, add 1 tablespoon water at a time. Lower the heat to medium. Add the edamame and almonds and cook for about 3 minutes more, until the nuts and edamame are lightly charred. Transfer the broccoli mixture to a serving platter.

4. Make the Sriracha Almond Butter Sauce: In a medium bowl, stir together the almond butter, sesame oil, soy sauce, lime juice, Sriracha, honey and garlic.

5. Stir in 1 teaspoon warm water at a time until you’ve achieved a drizzle-able consistency.

6. Drizzle the sauce over the broccoli and scatter the scallions over the top. Enjoy immediately or at room temperature.