1/2 teaspoon cumin
1/4 teaspoon paprika
Pinch of cayenne pepper
Pinch of garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup roughly chopped almonds
1 tablespoon olive oil
2 bunches broccolini (about 1 pound), ends trimmed
Flaky sea salt for serving
In a small bowl, combine the cumin, paprika, cayenne pepper, garlic powder, salt and pepper.
In a large skillet over medium high heat, toast the almonds for 1 minute. Add the olive oil and spice mix.
Sauté the broccolini until bright green and tender but still crisp—about 5 minutes.
Sprinkle with flaky sea salt before serving.