Broccolini Recipe

Trim and prepare broccolini

Rinse the broccolini under cold water. Trim or snap off the tough ends (about 1/2 inch) from the stems. If any stems are very thick, slice them lengthwise so they cook evenly.

Peel and thinly slice the garlic cloves. If using a fresh Italian chili, slice it thinly and remove seeds if you want less heat. Zest the lemon and cut in half.

Bring a large pot of water to a rolling boil and add 1 tablespoon salt if you plan to blanch (see next step). Have a bowl of ice water ready.

Blanch

Add broccolini to the boiling water and cook for 1 to 2 minutes until vivid green and just starting to become tender. Do not overcook — the stems should still have a slight bite.

Shock

Using tongs, transfer broccolini immediately into the ice water to stop cooking. Leave for 1 minute, then drain and pat dry thoroughly with clean kitchen towels or paper towels.

Heat oil and infuse

Heat a large skillet over medium heat. Add the extra-virgin olive oil and warm until shimmering but not smoking (about 30–45 seconds). Add the sliced garlic and the crushed Italian chilies (or sliced fresh chili). Stir constantly for about 30–60 seconds until the garlic is fragrant and just beginning to turn golden — be careful not to burn it.

Add broccolini

Add the blanched (or unblanched, if you skipped blanching) broccolini to the pan in a single layer as much as possible. Increase heat to medium-high and sauté, stirring and turning occasionally, for 3–5 minutes until stems are tender and tips have slightly crisped and taken on a bit of color.

Season and finish

Season with 1 to 1 1/2 teaspoons kosher salt (adjust to taste) and the freshly ground black pepper. Zest the lemon over the broccolini and squeeze half the lemon (about 1 tablespoon juice) into the pan; toss to coat and deglaze any browned bits. Taste and adjust seasoning, adding more lemon juice or salt if desired.

Optional garnish

Remove from heat and transfer to a serving plate. Sprinkle with the grated Parmesan or pecorino if using, and drizzle an extra 1/2 teaspoon olive oil or a few drops of lemon juice for brightness.

Serve immediately as a side dish or as part of an antipasto spread. Leftovers keep in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet to preserve texture.