Broccolini Recipe

Prep broccolini

Trim the broccolini by snapping or cutting off the tough ends (about 1/2 inch). Rinse and pat dry. If stalks are very thick, butterfly them lengthwise so they cook evenly.

Blanch (optional for bright green, tender stalks)

Bring a large pot of salted water to a boil. Add broccolini and cook 1 minute until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. (If you prefer fully roasted broccolini, skip blanching.)

Roast or pan-sear

Preheat oven to 450°F (230°C) if roasting. Toss broccolini with 2 tbsp extra-virgin olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. For oven: spread in a single layer on a rimmed sheet pan and roast 10–14 minutes, turning once, until tips are crisp and stalks are tender. For stovetop: heat a large heavy skillet over medium-high heat with 1 tbsp oil, add broccolini in a single layer, cook 3–4 minutes without moving to char, then toss and cook another 3–4 minutes until tender and charred in spots.

Finish with lemon

Remove broccolini from oven or skillet and immediately squeeze half a lemon over it. Adjust seasoning to taste with a pinch more salt or pepper if needed.

Prepare olives

Roughly chop the pitted kalamata olives so there are small pieces but not a paste (about 1/4-inch pieces). Reserve a tablespoon of chopped olives for garnish if desired.

Make aioli

In a small bowl or mini food processor, combine 1/2 cup mayonnaise, 1 tsp harissa paste, 1 clove garlic (minced), 1 tsp lemon juice, 1 tsp olive oil, and the chopped olives. Pulse or whisk until combined but still slightly chunky. If the aioli is too thick, add up to 1 tsp water to loosen. Season with 1/4 tsp salt and 1/8 tsp black pepper, taste and adjust heat by adding a bit more harissa if desired.

Plate and garnish

Arrange the roasted broccolini on a serving platter. Dollop or drizzle the kalamata-harissa aioli over the broccolini (about 3–4 tbsp) and scatter the remaining chopped olives over the top. Sprinkle 1/2 cup crumbled feta evenly, and if using, scatter 2 tbsp toasted pine nuts or almonds and a light pinch (1/4 tsp) of chili flakes for extra heat and crunch.

Serve

Serve warm or at room temperature as an appetizer or side. Leftover aioli can be refrigerated for up to 3 days; broccolini is best the day it is cooked.