Charred Broccolini with Almond Butter, Lime, and Nuts (Whole30)
The idea for this humble little summer side dish came to me on a rainy day after too much scrolling Instagram, drooling over @bonappetites newest veggie sides. I dragged myself out of bed and lit the grill to try my first attempt at grilling broccolini.
The broccolini's bitterness is subdued by grilling it covered with olive oil, and salt, then brushed with coconut aminos for a little natural sweetness. The dish is amped up before serving with a drizzle of almond butter, a little acid in the form of lime juice, some buttery pili nuts, and cilantro/green onion for a little extra umph. It's a paleo, gluten free, and Whole30 recipe so serve this with your burgers, steaks, and other protein favorites, all summer (and fall/winter/spring) long. If you don't have a grill, bake them or pan fry for an equally fabulous flavor experience.
Here's how to make it
1 bunch of broccolini (1 lb or so)
1-2 Tbsp olive oil (we love the best, Kasandrinos)
1-2 Tbsp coconut aminos (for the most full flavor and bang for your buck, go with Cocoburg)
1-2 Tbsp almond butter (we love Dastony and Georgia Grinders - no sugar, no junk)
chopped green onion
1-2 Tbsp pili nuts
Optional: chili sauce, hot sauce of choice
Begin by bringing the oven to medium heat and rubbing down your broccolini with olive oil.
Place the broccolini on the grill and turn down the heat to med/low. Brush the aminos over the broccolini and close the cover.
Check frequently, as not to burn the broccolini tops. Flip, brush with more aminos, and continue cooking until becoming slightly crispy, but not burnt.
Place grilled broccolini on your plate, drizzle with almond butter, a squirt of lime juice, then top with crushed pili nuts, cilantro, green onion, and a few drops of hot sauce if desired.