Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 lb of broccolini, season with 1/2 teaspoon of kosher salt and black pepper, and sauté for 3 to 4 minutes, until the tips of the broccolini start to char slightly.
- Turn the heat down to medium. Add 2 tablespoons of water to the pan and continue cooking for 1 to 2 more minutes, until the water is fully absorbed and the broccolini is bright green.
- Add 2 tablespoons of unsalted butter and 1 teaspoon of minced garlic to the pan, along with 1 squeeze of fresh lemon. Stir in the melting butter for 1 to 2 minutes to lightly toast the garlic and make sure the butter and lemon sauce fully coat the broccolini.
- Serve immediately.
Notes
- Storage: Leftover sautéed broccolini can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently to preserve its texture.
- Freezing: While fresh is best, you can freeze cooked broccolini. Just blanch it first, then place it in freezer-safe bags.
- Pairing: This dish pairs beautifully with grilled fish or chicken. You can also serve it over a bed of rice or quinoa for a complete meal.
- Experiment with Nuts: For added texture and flavor, sprinkle some toasted almonds or sesame seeds over the top before serving.
- Cheesy Twist: If you’re a cheese lover, a sprinkle of parmesan over the hot broccolini can add a delicious savory element.