Garlic Broccolini Recipe

Trim the broccolini: remove any tough ends and peel any thick lower stem fibers. If stems are particularly thick, halve them lengthwise so they cook evenly.

Thinly slice garlic cloves and zest the lemon (if using). Grate the Parmesan and measure lemon juice and parsley.

Blanch (optional - for brighter color and tender stems)

Bring a medium pot of salted water to a boil. Add the broccolini and blanch for 1 minute, then immediately transfer to an ice bath to stop cooking. Drain and pat dry. (If you prefer a quicker method, skip blanching and proceed to sauté, increasing cook time slightly.)

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When the butter has melted and is foaming but not browning, add the sliced garlic and 1 tsp red pepper flakes. Sauté for 30–45 seconds, stirring constantly, until the garlic is fragrant and just beginning to color. Be careful not to let it burn.

Add the broccolini to the pan in a single layer. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Sauté, tossing occasionally, for 4–6 minutes until stems are tender-crisp and florets are slightly charred. If you did not blanch, cook 6–8 minutes until tender and blistered in spots.

Turn off the heat. Add 1 tbs fresh lemon juice and 1/2 tsp lemon zest (if using). Toss to coat, scraping up any fond from the pan.

Transfer broccolini to a serving platter. Sprinkle 1 oz grated Parmesan evenly over the top so it melts slightly from the residual heat. Garnish with 1 tbs chopped fresh parsley if desired.

Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve warm.