Ingredients
1 lb. TSFF Flower Sprouts, (AKA Kalettes or Kaleidoscope)
3 Tbs. extra virgin olive oil
2 cloves TSFF garlic, sliced paper thin
1 small fresh TSFF chili pepper, chopped.
Sea salt to taste
1/2 cup thinly sliced blanched almonds
Parmigiano Reggiano, freshly grated
Cut the ends off the flower sprouts and rinse them well. Heat the oil, garlic, and chili pepper in a large skillet set over medium-low heat. Cook, stirring often, until the garlic slices are softened but not browned, about 7 minutes. Add the flower sprouts, with the rinse water still clinging to them, cover and raise the heat to medium and cook for 5 minutes, until they are just beginning to wilt. Toss with tongs or a spatula, cover again, and cook for another 5 minutes. Season to taste with salt.
Sprinkle the almonds over the sprouts and toss to combine. Cook, uncovered, for another 5 minutes, or until the sprouts are tender, but still a little crunchy at the stem end (if you pierce the stem end with a fork you should encounter a little resistance). Sprinkle the Parmigiano cheese on top of the sprouts and serve