How to Cook Broccolini
Ingredients
Blanched Broccolini
- 1 pound broccolini
- 8 cups water
- 1 teaspoon sea or Kosher salt
Roasted Broccolini
- 1 pound broccolini, about 2 bunches
- 3 tablespoons olive oil
- 4 garlic cloves smashed
- 1/2 lemon zested and juiced
- 1/2 cup Parmesan cheese
Sautéed Broccolini
- 1 tablespoons olive oil
- 2 tablespoon butter, divided
- 4 garlic cloves, minced
- 1/4 cup vegetable broth, chicken broth or water
- 1 pound broccolini, about 2 bunches
- Pinch of red pepper flakes for serving, optional
Instructions
Prep: (for all preparations)
- Rinse broccolini under cold running water. Drain and give them a quick pat dry.
- Trim the tough bottom part of the stems (usually 1 inch from the bottom of the stem).
- After trimming, slice any thick pieces lengthwise. You want the broccolini pieces to be similar in size for even cooking.
Blanch:
- Bring a pot of salted water to a boil and set a bowl filled with ice and water near by.
- Carefully, Drop the broccolini into the boiling water and cook for about 1 to 2 minutes or until bright green.
- Using a slotted spoon, transfer the blanched broccolini to the iced water to stop the cooking. After about a minute, drain the asparagus from the iced water. Pat them dry, if necessary.
Roast:
- Preheat the oven to 375℉.
- Spread the trimmed broccolini in a single layer on a baking sheet pan. Don’t overcrowd the pan to prevent the broccolini from steaming instead of roasting. If needed use two sheet pans. Add the garlic.
- Drizzle with olive oil, sprinkle with the lemon zest and season with salt and pepper.
- Using kitchen tongs, gently toss the florets making sure everything is evenly coated, especially the broccolini tips. You want the tips to roast and get a bit crispy.
- Roast for 15 minutes or until the broccolini is crisp-tender and is beginning to char.
- Remove from the oven, drizzle with the lemon juice and sprinkle with Paresan. Serve.
Sauté:
- Add the oil, half of the butter, garlic and water to a large skillet. Turn the heat to medium-high. Add the broccolini and season with salt and ground black pepper.
- Cover the skillet and cook for about 3 minutes. Uncover the skillet and toss. Cover and cook for 3-4minutes or until the broccolini is crisp tender.
- Uncover the skillet, add the butter and toss gently. Season with salt and ground black pepper. Serve immediately sprinkled with red pepper flakes (optional).
