Picture this: a chilly evening, soft music playing in the background, and the smell of garlic wafting through the air – sheer bliss, right? Broccolini, often overshadowed by its more popular cousin, broccoli, deserves its own spotlight. This simple sauté might just make you a convert, with its tender stems and subtle crunch, a perfect side dish or a sneaky snack straight from the pan.
Steps
- Begin by trimming the broccolini. Remove the dried stem ends and, if the stalks are particularly thick, slice them in half lengthwise, leaving the thinner stalks whole.
- Heat olive oil in a large skillet over medium heat. Add sliced garlic and a pinch of red pepper flakes, cooking for about 30 seconds to let the flavors infuse the oil.
- Introduce the broccolini and a bit of salt to the skillet. Cook while tossing occasionally for around 2 minutes.
- To soften the stems, add a few tablespoons of water to the pan and cover it with a lid or a large baking sheet to create steam.
- Lower the heat to medium-low and continue cooking, covered, for 3 to 5 minutes until the broccolini is tender and bright green.
- Remove the skillet from heat, add a generous squeeze of lemon juice, and season according to your taste.
Ingredients
- Broccolini, 1 bunch (trimmed, with dried ends removed)
- Olive oil, a generous splash
- Garlic, 3 cloves (thinly sliced)
- Red pepper flakes, a pinch
- Salt, to taste
- Water, 2 tablespoons
- Lemon juice, a generous squeeze
FAQ
- What exactly is broccolini?
- Broccolini, sometimes referred to as “baby broccoli,” is actually a hybrid vegetable. It’s a cross between traditional broccoli and gai-lan, a type of Chinese broccoli. It has a milder and sweeter flavor compared to regular broccoli.
- How do you prepare broccolini before cooking?
- To prepare broccolini, trim off and discard the dried ends of the stems. If the stalks are particularly thick, you can halve them lengthwise. Smaller, more slender stalks can be left as they are.
- What is a simple method to cook broccolini?
- A straightforward method is to sauté it. Start by heating olive oil in a skillet over medium heat, then add sliced garlic and red pepper flakes for flavor. Add the broccolini with a pinch of salt, cook for a couple of minutes, then add a bit of water and cover the pan to steam until tender.
- What are some serving suggestions for sautéed broccolini?
- Sautéed broccolini is an excellent side dish that complements a variety of meals. Pair it with baked ziti, stuffed shells, lentil pasta, creamy mushroom polenta, or mushroom risotto for a delicious combination.
- How should leftover broccolini be stored and reused?
- Leftover broccolini can be stored in an airtight container in the refrigerator for up to three days. You can enjoy it reheated or at room temperature, or incorporate it into new dishes like sesame soba noodles, grain bowls, or frittatas.
Tips
- Trim and Prepare Broccolini Properly: Before cooking, make sure to trim off the dried ends of the stems. If the stalks are particularly thick, consider slicing them in half lengthwise to ensure even cooking.
- Infuse Oil with Flavor: Start by heating olive oil in a skillet and adding thinly sliced garlic and a pinch of red pepper flakes. Cook for about 30 seconds to infuse the oil with a robust flavor before adding the broccolini.
- Create Steam for Tenderness: After sautéing the broccolini for a couple of minutes, add a small amount of water and cover the pan to create steam. This technique will help the stems soften while maintaining the vibrant green color.
- Season with Fresh Lemon Juice: Once cooked, remove the broccolini from the heat and finish with a generous squeeze of lemon juice. This will enhance the flavor and add a refreshing brightness to the dish.
Equipment
- Large lidded skillet – If you don’t have a skillet with a lid, you might need to purchase one, as the recipe requires covering the pan to steam the broccolini.
- Large baking sheet – This can be used as an alternative if you don’t have a lid that fits your skillet.
- Garlic slicer – For thinly slicing garlic, though a knife can work, a slicer may be more efficient for some.
