Broccolini Recipe

Trim and wash

Rinse broccolini under cold water and shake off excess. Trim about 1/2 inch off the bottom of the stems if woody. If any stalks are very thick, slice them lengthwise so thickness is uniform.

Mince aromatics

Peel and thinly slice the garlic into slivers. Thinly slice the fresh red chile across into rings, removing seeds if you want less heat. Zest the lemon and then cut it in half; reserve one half for squeezing over finished broccolini.

Bring a medium pot of salted water to a rapid simmer (about 1 quart water with 1/2 tsp salt). Blanch the broccolini for 1 minute to brighten color and tenderize slightly, then immediately transfer to an ice bath (bowl of cold water with ice) to stop cooking. Drain well and pat dry with kitchen towels or paper towels.

Heat a large skillet over medium-high heat. Add the olive oil and once shimmering, add the butter. When butter has melted and the foaming subsides (about 30 seconds), add the sliced garlic and red chile rings (reserve a few chile rings for garnish if desired). Stir constantly for 30–45 seconds until fragrant and garlic just begins to turn golden—do not let it burn.

Add the drained broccolini to the skillet in a single layer as much as possible. Toss to coat in the garlic-chile oil and cook, stirring or turning occasionally, until stems are tender and florets have a few charred spots, about 3–5 minutes. If the pan gets too dry before tender, add a splash (1–2 tbs) of water or vegetable broth and cover briefly 1 minute to steam through.

Remove skillet from heat. Season with kosher salt, freshly ground black pepper, and optional red pepper flakes to taste. Squeeze the reserved lemon half over the broccolini and toss to combine. Taste and adjust seasoning — add additional lemon juice or salt if needed.

Transfer broccolini to a serving platter, garnish with lemon zest and the reserved chile rings if desired. Serve hot or at room temperature as a side dish.