Sides Recipe

Prep broccolini

Trim the broccolini: remove any tough bottom inch of stalks and halve any very thick stalks lengthwise so pieces are uniform in thickness.

Blanch and shock

Bring 4 cups of salted water to a rolling boil. Add broccolini and blanch 1 to 2 minutes until bright green and just tender-crisp. Immediately transfer to an ice bath (2 cups ice + cold water) to stop cooking. Drain and pat dry.

Infuse oil with garlic

In a large skillet over medium-low heat, warm 2 tbsp extra-virgin olive oil. Add the 3 sliced garlic cloves and 1 tsp red pepper flakes. Cook gently, stirring, until garlic is fragrant and just starting to turn golden at the edges (about 1 to 1½ minutes). Watch carefully to avoid burning.

Sauté broccolini

Increase heat to medium. Add the drained broccolini to the skillet, tossing to coat with garlic oil. Sauté 2 to 3 minutes until heated through and edges have a little color but still retain some bite.

Season and finish

Season with 1 tsp kosher salt and ½ tsp freshly ground black pepper. Remove from heat and stir in the zest and juice of ½ lemon. If using, sprinkle 2 tbsp grated Parmesan and toss lightly to combine. Taste and adjust seasoning.

Transfer to a serving dish and serve hot.

Prep pan and garlic

Heat 2 tbsp extra-virgin olive oil in a wide skillet over medium heat. Add the 2 minced garlic cloves (and ¼ tsp red pepper flakes if using). Sauté briefly, about 30 seconds, until fragrant but not browned.

Cook spinach

Add the 10 oz baby spinach in batches, letting each batch wilt slightly before adding more. Use tongs to toss and wilt until all spinach is just tender and glossy, about 2 to 3 minutes total.

Season and finish

Season with ¾ tsp kosher salt and ¼ tsp freshly ground black pepper. Squeeze in the juice of ¼ lemon if using and toss to combine. Remove from heat immediately to prevent overcooking.

Transfer to a warm serving bowl and serve immediately.