Broccolini with Garlic and Lemon

Broccolini with Garlic and Lemon

This beautiful and unique vegetable is a KilKenney Kitchen regular. Every time I make it or bring it to a party, it disappears in minutes. Popular with adults and kids alike, it's also a breeze to make. Enjoy!
Servings 8 people
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 bunches broccolini
  • 1 pinch kosher salt
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1/8 teaspoon red pepper flakes
  • 1 large lemon

Instructions

  • Wash and dry the 2 bunches of broccolini and trim the dry tips off the ends. Broccolini is the kinder, gentler cousin of broccoli rabe - it's flavorful, but not bitter and is the perfect vehicle for garlic and lemon - what's not to love?
  • Heat a large pot of water to a boil and add a good pinch of kosher salt
  • While the water is heating, fill a large bowl with ice and some water
  • When the water is boiling, place the broccolini in the water
  • Cook the broccolini for 2-3 minutes until it's just a bit tender and bright green (known as blanching - creates great color and texture)
  • After 2-3 minutes of cooking, remove the broccolini and place it in the bowl of ice water. This will stop the cooking and ensure the vegetables don't get mushy
  • Once cooled in the ice water, drain the broccolini and set aside. I often do this ahead of time and then finish the recipe before dinner
  • Heat the 1 tablespoon of olive oil in a large sauté pan
  • Peel and chop the 2 cloves of garlic
  • Add the garlic and 1/8 teaspoon of red pepper flakes to the pan and cook, stirring often, for about 30 seconds
  • Add the blanched, drained broccolini to the pan and sauté until heated through - about 3-4 minutes
  • Zest the lemon with a Microplane or chop it very fine
  • Place the broccolini on a platter and squeeze the lemon juice on top
  • Sprinkle the broccolini with the lemon zest, serve and enjoy! This dish works beautifully hot, at room temperature or cold - the perfect side dish
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