Spring Green

I don’t know about you, but by the time April rolls around, I’m good and ready for a hint of spring. Here in Minnesota, Dreary still rules the day; grass, trees, plants, streets and, occasionally,my disposition.

Right about now, the best way to find some green is to get busy in the kitchen. I found this beautiful, unique, decidedly green, vegetable at the grocery store a few weeks ago and couldn’t wait to get it home. This Broccolini with Garlic and Lemon is just the ticket to brighten your plate, tastebuds and anticipation of spring. Bring it on!

I think you’ll love this dish. It’s easy to make, tastes fabulous and works equally well served hot, at room temperature or cold – gotta love that. Every time I serve it and/or bring it to a party it disappears in minutes; equally enjoyed by adults and kids – the perfect jolt of green.

As I mentioned last week – KilKenney Kitchen is going live! If you are free on the evenings of April 19th and/or May 17th, please consider joining me for a cooking class. We’ll cook, chat, laugh and eat some fantastic food. The classes (Gluten Free Spring Harvest Salads and Summer Picnic Favorites) will be held at the Mississippi Market on East Seventh Street in St. Paul. Each class is $32.00 for co-op members or $34.00 for non-members. I’m truly excited to share my passion for food, great recipes, tools, tips and techniques with you in person. Click here to register. I’d love to cook with you.

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 people

Prep Time 10

Cook Time 15

Total Time 25

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