If you’re trying to keep camp cleanup simple, this one’s a winner: a single cast-iron skillet, one cutting board, and you’re done. Pack broccolini and a lemon in your cooler, toss a small jar of almonds into your dry bin, and you’ve got a fresh side that comes together while the main is resting.
Skillet Charred Broccolini with Toasted Almonds takes advantage of the best part of camp cooking—real heat. Get the pan hot, let the broccolini pick up a little blister and smoke at the edges, and you’ll end up with crisp-tender stems and florets that taste bigger than their effort. The almonds toast right in the skillet, adding a warm crunch that holds up even if dinner runs a few minutes late.
Finish with a squeeze of lemon to brighten everything, then slide it onto the plate next to sausages, burgers, foil-packet fish, or beans. It’s a quick way to add something green to camp dinner without juggling extra pots or fussy prep.
Skillet Charred Broccolini with Toasted Almonds
Equipment
- Cast iron skillet
- Tongs
- zester or grater
Ingredients
- 1 bunch broccolini trimmed
- 1 tablespoon olive oil
- 1/4 cup sliced almonds
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
Instructions
- Heat oil in skillet over campfire or stove. Add broccolini in a single layer and cook 6–7 minutes, turning, until charred and just tender.
- Add almonds and toast 2–3 minutes, stirring, until fragrant and golden.
- Finish with lemon zest and salt. Toss and serve hot.
- Optional: Add a squeeze of fresh lemon juice for brightness.