Sautéed Broccolini
- Yield 4
- Prep 5 minutes
- Cook 9 minutes
- Total 14 minutes
Sautéed Broccolini is a sides recipe on Avoteb. The yield on the card is 4. Plan on 14 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons extra-virgin olive oil
- 12 ounces broccolini
- 3 tablespoons water
- 2 garlic cloves, finely minced or pressed
- flaky sea salt and freshly-ground black pepper
- optional toppings: fresh lemon juice, lemon wedges, freshly grated Parmesan
Method
Prepare the broccolini. Trim about ½ inch from the dry stalk ends and remove any wilted or damaged leaves. Leave the tender green leaves attached. Slice especially thick stalks in half lengthwise so that the broccolini cooks evenly.
Char the broccolini. Warm the olive oil in a wide skillet over medium-a hot burner. Once the oil is shimmering, add the broccolini and arrange it in as even a layer as possible. Leave undisturbed for 2-3 minutes, until the bottom of the broccolini is lightly golden. Then toss and cook for another 2 to 3 minutes, until bright green and lightly charred in spots.
Steam until tender. Carefully add the water and immediately cover the skillet. Lower the heat to medium-low and cook for 3 to 4 minutes, until the stalks are crisp-tender and easily pierced with a fork, and most of the water has evaporated.
Tip in the garlic. Lift the lid and decrease the heat to low. Tip in the garlic and several twists of black pepper. Leave tossing frequently, for 30 to 60 seconds, until the garlic is fragrant.
Finish and serve. Lift the skillet from the heat. Taste and season generously with flaky sea salt and additional black pepper as needed. Feel free to add a generous squeeze of fresh lemon juice and grated Parmesan too, if desired. Plate and enjoy!
