Sicilian-Style Broccoli

Heat 1 tsp olive oil in a small saucepan over medium heat. Add shallot and cook until softened, 1 to 2 minutes. Add millet and toast until aromatic and beginning to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes. Remove cooked millet from heat and set aside, covered.

Place a large skillet over medium heat and add hazelnuts. Cook, shaking the pan occasionally, until nuts are toasted, 3 to 5 minutes. Let nuts cool, and transfer to a cutting board. Remove skins and roughly chop nuts. Add chopped hazelnuts, tarragon, garlic, 2 tbsp olive oil, and a pinch of salt to a small bowl. Stir the tarragon hazelnut relish. TIP: The hazelnut skins should slip off easily once toasted.

Return the skillet to medium heat with 1 tbsp olive oil. Add broccoli and cook until crisp-tender, 2 to 3 minutes per side. Add broccoli rabe and cook until bright green and just wilted, 3 to 5 minutes. Sprinkle vegetables with salt and add just half the lemon juice.

Fluff the millet with a fork. Add remaining lemon juice, capers, raisins, and a pinch of salt to the millet and stir. Divide the lemon caper millet between plates. Top with Sicilian-style broccoli and tarragon hazelnut relish. Dig in!