Broccolini
Ingredients
&w=3840&q=75){kind=small}
- 1 pound broccolini – ends trimmed; thick stalks halved lengthwise
- 3 quarts water
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 3 cloves garlic – thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 lemon – zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper – freshly ground
Instructions
1. Trim the broccolini by cutting off any dried ends; halve any thick stalks lengthwise so pieces cook evenly.
2. Bring the water to a boil in a large pot. Add 1 tablespoon kosher salt, then add the broccolini and blanch until bright green and crisp-tender, 2–3 minutes. Drain well and pat dry to minimize splatter.
3. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant but not browned, 30–60 seconds.
4. Add the broccolini to the skillet and sauté, tossing occasionally, until coated in oil and lightly seared in spots, 2–3 minutes.
5. Remove from the heat. Add the lemon zest and 1–2 tablespoons lemon juice, then season with 0.5 teaspoon kosher salt and the black pepper. Toss to coat and adjust lemon or salt to taste. Serve hot.
Broccolini is a slender-stemmed brassica with tender stalks, small florets, and mild sweetness that takes well to quick, high-heat cooking. In this preparation, it’s briefly blanched to set color and tenderness, then sautéed with olive oil, garlic, and a touch of red pepper for warmth. A finish of lemon zest and juice brightens the greens, yielding a side that is crisp-tender, aromatic, and balanced between savory, spicy, and citrusy notes.
Though often associated with Italian-style cooking, broccolini itself was developed in Japan in the 1990s as a hybrid of broccoli and Chinese gai lan. Its versatility helped it spread quickly to restaurant and home kitchens in the United States and beyond, where simple techniques like blanch-and-sauté or roasting became standard. Today, it’s a popular accompaniment to roasted meats and seafood or part of vegetable-forward meals, prized for its quick cook time and approachable flavor.