Broccolini Recipe

Prepare broccolini

Rinse broccolini under cold water and pat dry with a clean towel. Trim about 1/4–1/2 inch from the woody ends of the stems. If any stems are very thick, slice them lengthwise so they cook evenly.

Blanch (optional for bright color and tender stems)

Bring a large pot of salted water to a rolling boil (use about 1 tsp salt per 4 cups water). Add broccolini and blanch for 1 minute, then immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry. (If you prefer a fully sautéed, slightly charred finish you can skip blanching.)

Sauté

Heat a large skillet over medium-high heat. Add the olive oil and let it warm until shimmering but not smoking (about 30 seconds). Add sliced garlic and sauté 20–30 seconds until fragrant and just beginning to turn golden — be careful not to burn it.

Cook broccolini

Add broccolini to the skillet in a single layer. Season with sea salt, black pepper, and red pepper flakes. Toss to coat in the garlic oil. Cook, stirring or turning occasionally, until stems are crisp-tender and tips have some charred spots, 4–6 minutes. If using blanched broccolini, 2–3 minutes is usually enough to heat through and develop a little color.

Finish with lemon

Remove skillet from heat. Zest the lemon directly over the broccolini, then squeeze about half the lemon (about 1–2 tbs juice) over the vegetables. Toss to combine and taste; add more lemon juice or a pinch more salt if needed.

Transfer broccolini to a serving platter. Sprinkle with grated Parmesan or Pecorino and toasted almond slices if using. Serve immediately while warm.