Broccolini Recipe

Main

1. 1

   Prep and gather

   Rinse and trim the broccolini into bite-sized stalks with florets. Clean chanterelle mushrooms and trim any tough ends. Roughly chop sun-dried tomatoes. Mince garlic. Zest the lemon and set aside. Measure out olive oil, salt, pepper, red pepper flakes, and pine nuts.

2. 2

   Toast pine nuts

   In a dry skillet over medium heat, toast pine nuts until golden and fragrant, about 4 minutes. Shake the pan often to prevent burning. Remove and set aside.

3. 3

   Sauté aromatics

   In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30-60 seconds.

4. 4

   Cook broccoli and mushrooms

   Add broccolini to the skillet. Cook, stirring occasionally, until it turns bright green and is tender-crisp, about 4-6 minutes. Add chanterelle mushrooms and cook until they release their moisture and begin to brown, about 4-5 minutes more.

5. 5

   Finish with tomatoes and lemon

   Stir in sun-dried tomatoes. Add lemon zest and lemon juice. Season with salt, black pepper, and red pepper flakes. Let flavors meld for 1-2 minutes.

6. 6

   Combine and serve

   Return the toasted pine nuts to the skillet. Taste and adjust seasoning. If desired, finish with grated Parmesan cheese just before serving.