Broccolini Recipe
Make Broccolini Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cortoni - Main Vegetables & Aromatics
Cortoni - Finishing & Garnish
Method
Cortoni - Main Vegetables & Aromatics
- 1
Prepare broccolini
Rinse broccolini under cold water and pat dry. Trim the bottom 1/2 inch of the stems and remove any ragged leaves. If stalks are very thick, halve them lengthwise so pieces are similar thickness for even cooking.
- 2
Blanch (optional for brighter color and tender stems)
Bring a large pot of salted water to a rolling boil. Add broccolini and blanch for 1 minute, then immediately transfer to an ice bath to stop cooking. Drain and pat dry. (If you prefer crisp-tender broccolini, you may skip blanching and proceed to sautée from raw.)
- 3
Sauté aromatics and broccolini
Heat a large wide skillet over medium-high heat. Add olive oil and let it shimmer but not smoke. Add sliced garlic and red pepper flakes and cook, stirring constantly, about 20–30 seconds until fragrant and garlic is just turning golden (do not let it burn). Add the broccolini in a single layer, season with the kosher salt and black pepper, and toss to coat in the oil and garlic. Sear without moving for 60–90 seconds to develop a little char, then toss or flip and continue cooking another 2–3 minutes until stems are tender-crisp and florets are bright and slightly charred. If you blanched earlier, cooking time will be 1–2 minutes to heat through and finish.
- 4
Finish with lemon
Turn heat to low. Add lemon zest and squeeze in about half the lemon juice (about 1 tbsp), tossing to combine. Taste and add more lemon juice if desired.
Cortoni - Finishing & Garnish
- 5
Mount with butter and cheese
Remove skillet from heat and immediately add the cold cubed butter, tossing the broccolini so the residual heat melts the butter and creates a glossy coating. Stir in 1 tablespoon of the grated cheese (reserve the rest for serving).
- 6
Plate and garnish
Transfer broccolini to a serving platter. Sprinkle toasted pine nuts (or sliced almonds) and the remaining grated cheese over the top. Add a grind of fresh black pepper and additional lemon wedges on the side for people who want extra acidity.
- 7
Serve
Serve hot or warm as a vegetable side to proteins or as part of a vegetable course. Leftovers keep well refrigerated for up to 2 days; reheat gently in a skillet to preserve texture.