I just LOVE broccolini. I love it roasted and charred, simply steamed, but I also love sautéed with a little garlic, salt and lemon zest and juice.
Still a cruciferous vegetable, broccolini is a perfect year-round healthy side dish packed with vitamin C, calcium, and fiber. Broccolini is similar to broccoli, but its milder, sweeter in taste with longer, thinner stalks.
If you haven’t tried it yet, I highly suggest giving it a go!
When choosing to saute broccolini, I like to blanch it first. This helps keep the color bright and green. It also helps tenderize the broccolini a little more.
Its super easy, and delicious. Xoxo
1 bunch broccolini
2 T olive oil (or unsalted butter)
1 lemon, zested (½ used in cooking, ½ used before serving)
1 garlic clove, minced
1 T lemon juice
freshly ground pepper
¼ cup toasted hazelnuts, very roughly chopped
feta cheese, crumbled to sprinkle on top before serving
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
In a large saute pan, heat olive oil. Add the half the lemon zest and garlic and stir. Drain the broccolini well, and add to the garlic mixture and heat for 2 minutes. Add the lemon juice, a little more salt, pepper to taste.
Broccolini should still be bright green, coated in garlic mixture and tender with fork.
Place on serving plate, add toasted hazelnuts on top, crumbled feta cheese, and remaining lemon zest.