Sautéed Broccolini with Lemon and Garlic

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  • 3 tablespoons olive oil
  • 1/4 cup finely chopped shallots
  • 2 large cloves garlic, minced
  • 2 teaspoons lemon zest
  • 2 bunches broccolini (about 1 pound)
  • Big squeeze of fresh lemon juice
  • Chili pepper flakes to taste
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup toasted pine nuts
  • 1/4 cup grated Parmesan cheese


Wash and trim the tough ends of the broccolini.
Bring a large sauce pan of water (about 8 cups) to a boil and add 2 tablespoons kosher salt.
Fill a large bowl with ice water.
Blanch the broccolini for 2 minutes, then plunge into ice water and drain. Heat oil in a large skillet over medium-high heat. Add shallot and cook for 2 minutes. Add garlic and cook for 2 more minutes. Add zest and broccolini. Season with salt, black pepper and chili pepper, toss to coat. Cook for about 4 minutes to heat through. Remove to a serving bowl, squeeze on lemon juice, sprinkle with pine nuts and Parmesan. Adjust seasoning and serve.

Recipe from Central Market Poulsbo - Culinary Resource Center
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