Broccolini (v) Recipe

Prepare broccolini

Rinse broccolini under cold water and pat dry. Trim any tough ends (about 1/2 inch) and remove any floppy lower leaves. If stalks are very thick, slice lengthwise so they cook evenly.

Blanch (optional for bright color and tender-crisp texture)

Bring a large pot of salted water to a rolling boil. Add broccolini and blanch for 1 to 2 minutes until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry. (If you prefer a more charred finish, skip this blanch step and proceed to directly sauté or roast.)

Sauté

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and swirl to coat. Add the sliced garlic and red pepper flakes and cook 20–30 seconds until fragrant and garlic just begins to sizzle — do not let it brown. Add the broccolini in a single layer, increase heat to high if needed, and cook, tossing or stirring occasionally, for 4–6 minutes until stems are tender when pierced with a knife and florets have some charred edges.

Season while cooking

During the last minute of cooking, sprinkle 1 tsp kosher salt and 1/2 tsp black pepper over the broccolini and toss to combine so the seasoning distributes evenly.

Remove skillet from heat. Add 1 tbs fresh lemon juice and 1/2 tsp lemon zest (if using) and toss to coat the broccolini thoroughly so the flavors brighten.

Transfer broccolini to a serving platter. Sprinkle the toasted sliced almonds (or toasted sesame seeds) evenly over the top. If you use Parmesan or a vegan alternative, grate or sprinkle 2 tbs over the broccolini now.

Taste and adjust: add a pinch more salt, a squeeze of lemon, or an extra drizzle of olive oil if desired. Serve hot or warm.