Broccolini Recipe
Tender-crisp broccolini cooked with sliced garlic, crushed red pepper, and fresh lemon using a simple steam-sauté method in just 15 minutes.
Equipment
- large lidded skillet
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 bunch broccolini trimmed, halved lengthwise if thick (about 6 ounces)
- 1/4 teaspoon sea salt plus more to taste
- 2 tablespoons water
- 2 teaspoons fresh lemon juice
Instructions
- Warm the olive oil in a large lidded skillet over medium heat, then stir in the garlic and red pepper flakes for 30 seconds before adding the broccolini and sea salt. Keep the garlic pale and fragrant rather than brown, then toss the stalks until they are coated in the seasoned oil.
- Sauté the broccolini for 2 minutes, turning it occasionally, then pour in the water, cover the skillet, lower the heat, and cook for 3 to 5 minutes. The color should shift from muted green to vivid emerald, and a paring knife tip should enter the thickest stem with gentle resistance.
- Take the skillet off the heat and toss the broccolini with the fresh lemon juice, then add more salt if needed. Listen for the oil to begin sizzling again as excess moisture disappears, leaving the stalks glossy rather than wet.
Notes
Garlic tip: Keep the heat moderate and add the broccolini as soon as the garlic is fragrant to prevent browning and bitterness.
Even cooking: Halve thick stems lengthwise before cooking so the stalks soften at the same rate as the tender florets.
Reheating: Reheat leftovers in a hot skillet with a few drops of olive oil until sizzling rather than using a microwave.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.