Bimis Salteados Recipe

Trim and wash bimi

Rinse the bimi under cold water. Trim off any tough stem ends (about 1–2 cm) and if stalks are very thick, split them lengthwise so they cook evenly.

Mince aromatics

Peel and thinly slice the shallot. Peel and finely mince the garlic. If using fresh red chili, slice thinly and remove seeds if you prefer less heat.

Blanch (optional, for brighter color and tender stems)

Bring a medium pot of salted water to a boil. Add the bimi and blanch for 60–90 seconds until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. (If you prefer a crisper result, skip blanching and proceed directly to sautéing.)

Sauté aromatics

Heat a large skillet or frying pan over medium-high heat. Add the olive oil and, once shimmering, add the sliced shallot. Cook 1–2 minutes until fragrant and slightly softened. Add the minced garlic and sliced chili and cook another 30 seconds, stirring constantly to avoid burning.

Cook bimi

Add the bimi to the pan and increase heat to high. Toss to coat in oil and aromatics. Cook, stirring or tossing frequently, for 3–5 minutes until stems are tender-crisp and florets have light char spots. If you blanched earlier, cook 2–3 minutes just to heat and add color.

Finish with seasoning

Reduce heat to medium. Add the butter (if using) and swirl until melted. Stir in the soy sauce, lemon juice and honey. Toss well to glaze the bimi. Taste and season with sea salt and black pepper, adjusting to your preference.

Transfer the bimi salteados to a serving platter. Sprinkle toasted sesame seeds and lemon zest over the top. Serve immediately as a side dish or as part of a tapas-style spread.