Broccolini Recipe

Trim about 1/2 inch from the bottom of each broccolini stalk if the ends are woody. Rinse broccolini under cold water and shake or pat dry. If stalks are very thick, slice them lengthwise about halfway down so they cook evenly.

Thinly slice garlic cloves. Halve the lemon and set aside for finishing.

Blanch (optional for extra bright color)

Bring a large pot of salted water to a boil. Add broccolini and cook 1 minute until bright green. Immediately transfer to an ice bath to stop cooking. Drain thoroughly and pat dry. (If you prefer a direct-saute method, skip this step.)

Sauté

Heat a large skillet over medium heat. Add the extra-virgin olive oil and let it warm until shimmering but not smoking (about 30 seconds). Add the sliced garlic and cook 30–45 seconds, stirring constantly, until fragrant and just starting to turn golden — do not let it burn.

Add the broccolini to the skillet in a single layer as much as possible. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, turning occasionally, for 4–6 minutes until stems are tender-crisp and florets are slightly charred. If using blanched broccolini, cook 2–3 minutes to heat through and add a little color.

If the broccolini is browning too quickly before stems are tender, add 1–2 tablespoons water to the pan, cover for 1–2 minutes to steam, then uncover and continue cooking until desired doneness.

Remove skillet from heat. Squeeze the juice of half a lemon over the broccolini and toss to coat. Taste and adjust seasoning, adding remaining 1/2 teaspoon kosher salt and remaining black pepper as needed.

If using, sprinkle red pepper flakes, grated Parmesan, and/or toasted sliced almonds over the broccolini. Toss gently to combine.

Transfer to a serving plate and serve immediately.