Sautéed Broccolini with Garlic
77kcal
Equipment
- a pot
Ingredients
- 1 pound broccolini
- 2 tablespoons extra virgin olive oil
- 5 garlic cloves (sliced)
- ½ teaspoon red chili pepper flakes
- zest from one lemon
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt or about ¼ teaspoon of regular salt (more or less according to your liking)
- ¼ teaspoon ground black pepper (or more to taste)
Method
- Trim broccolini by cutting off tough ends and rinsing under cold water. If some stems are very thick, cut them in half lengthwise to ensure uniformity in length and thickness.
- Boil 6 cups water with ½ tablespoon kosher salt. Blanch broccolini for 2 mins until tender-crisp and bright green. Cool in ice water, then drain.
- In a pan, heat oil with lemon zest, red pepper flakes, and garlic until fragrant and golden brown.
- Add broccolini to the pan and mix for about 2 minutes. Season with ¼ teaspoon of salt and black pepper, then stir in lemon juice. Turn off the heat.
- Taste and adjust seasoning with more salt, black pepper, red chili pepper, or lemon juice, as desired.
Nutrition
Calories77kcalCarbohydrates6gProtein3gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gSodium219mgPotassium17mgFiber1gSugar2gVitamin A1384IUVitamin C71mgCalcium59mgIron1mg
Notes
Salt. Add salt cautiously. If unsure about the broccolini's saltiness, start with a small amount; you can adjust later. The lemon enhances the dish's flavor, reducing the need for excessive salt.
Don't Overcook: When parboiling the broccolini, keep an eye on it to avoid overcooking. You want it to be just tender but still crisp.
Storage. Place the sealed container of broccolini in the refrigerator as soon as possible. Store it in the fridge for up to 3-4 days.