Preheat the oven to 350°. Toast the hazelnuts in a pie pan for about 12 minutes, or until the skins blister. Let cool slightly, then transfer the nuts to a kitchen towel and rub to remove the skins. Coarsely chop the nuts.
In a steamer, cook the broccoli until just tender, about 5 minutes.
In a large skillet, combine the hazelnut oil, garlic and hazelnuts. Cook over high heat, stirring, until the garlic is pale golden, about 2 minutes. Add the broccoli and crushed red pepper and toss. Season with salt and cook, stirring occasionally, until tender, 1 to 2 minutes. Serve hot or at room temperature.
ONE SERVING Calories 125 kcal, Total Fat 2 gm, Saturated Fat .7 gm
