Broccolini Recipe

Trim and rinse

Trim about 1/2 inch from the ends of the broccolini stems and remove any tough lower leaves. Rinse under cold water and pat dry. If any stems are very thick, slice them lengthwise so they cook through evenly.

Thinly slice the garlic cloves. Zest the lemon (if using zest) and then cut the lemon in half; you will juice one half later.

Blanch broccolini

Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 cups water). Add the broccolini and blanch 1 to 2 minutes until stems are bright green and just becoming tender. Immediately transfer to a bowl of ice water to stop cooking and preserve color. Drain and pat dry.

Cook aromatics

Heat a large skillet over medium heat. Add the olive oil and butter (if using). When the butter melts and the oil shimmers, add the sliced garlic and red pepper flakes. Sauté 30–60 seconds, stirring constantly, until garlic is fragrant and just starting to color — careful not to burn it.

Sear broccolini

Add the blanched (or raw, if you skipped blanching) broccolini to the pan in a single layer as much as possible. Increase heat to medium-high. Cook, undisturbed, for 1–2 minutes to get a light sear on the stems, then toss and cook another 2–3 minutes until stems are tender-crisp and florets are slightly charred. If pan looks dry before broccolini is done, add a teaspoon of water and cover briefly (30–60 seconds) to steam through.

Season and finish

Season with the kosher salt and freshly ground black pepper. Squeeze the juice of half a lemon over the broccolini (taste and add more if desired). Toss in the lemon zest if using and the toasted nuts if desired. Remove from heat and, if using, sprinkle grated Parmesan and toss once to combine.

Transfer to a serving dish and serve hot or warm. Adjust seasoning with additional salt, pepper, or lemon juice to taste.