Charred Broccolini Recipe

Trim broccolini

Rinse 1 lb broccolini under cold water and shake off excess. Trim the bottom 1/2–1 inch of the stems if woody; leave florets intact. If stalks are very thick, slice them lengthwise so they cook evenly.

Preheat pan

Place a large heavy skillet or cast-iron pan over high heat for 2–3 minutes until very hot but not smoking. Alternatively, preheat a grill to high.

Char broccolini

Toss broccolini with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper in a bowl until evenly coated. Add broccolini to the hot skillet in a single layer (work in batches if necessary). Cook, undisturbed, for 2–3 minutes until the undersides are deeply browned. Flip and continue cooking 2–3 minutes more until stalks are tender-crisp and florets have charred edges. Total cook time 5–7 minutes depending on thickness.

Alternative grill method

If using a grill, place oiled broccolini directly on hot grates perpendicular to the bars. Grill 2–4 minutes per side until charred and tender-crisp.

Remove broccolini to a serving platter. Immediately zest half to one lemon over the broccolini, then squeeze about 1–2 tbs fresh lemon juice (from the one lemon) evenly across. Sprinkle 1 tsp red pepper flakes and, if using, 2 tbs toasted sesame seeds or toasted sliced almonds and 2 tbs grated Parmesan or Pecorino. Taste and adjust seasoning with additional salt, pepper or lemon juice as desired.

Serve hot or at room temperature as a side dish. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat quickly in a hot skillet to revive char and texture.