Twice-Cooked Broccoli with Hazelnuts and Garlic

• 1/4 cup hazelnuts
• 1 large bunch of broccoli, cut into 1 1/2-inch florets
• 2 1/2 tablespoons hazelnut oil
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper
• Salt

1. Preheat the oven to 350.
2. Toast the hazelnuts in a pie pan for about 12 minutes, or until the skins blister.
3. Let cool slightly, then transfer the nuts to a kitchen towel and rub to remove the skins.
4. Coarsely chop the nuts.
5. In a steamer, cook the broccoli until just tender, about 5 minutes.
6. In a large skillet, combine the hazelnut oil, garlic and hazelnuts.
7. Cook over high heat, stirring, until the garlic is pale golden, about 2 minutes.
8. Add the broccoli and crushed red pepper and toss.
9. Season with salt and cook, stirring occasionally, until tender, 1 to 2 minutes.
10. Serve hot or at room temperature.

hazelnuts, broccoli, hazelnut oil, garlic, red pepper, salt

Taken from www.foodandwine.com/recipes/twice-cooked-broccoli-hazelnuts-and-garlic (may not work)