📝 About This Recipe
Elevate your dinner table with this elegant take on a classic brassica side dish. This recipe transforms tender-crisp broccolini into a gourmet experience by searing the florets to achieve a smoky char before bathing them in a rich, emulsified garlic butter. Infused with bright lemon zest and fresh herbs, it offers a sophisticated balance of savory, earthy, and citrus notes that complement almost any protein.
🥗 Ingredients
Main Produce
- 2 bunches Broccolini (approximately 1 pound total; ends trimmed)
- 4 cloves Fresh Garlic (thinly sliced into chips)
- 1 small Shallot (minced very finely)
The Butter Sauce
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 tablespoons Extra Virgin Olive Oil (for high-heat searing)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (grated on a microplane)
Seasoning and Garnish
- 1/2 teaspoon Kosher Salt (plus more for blanching water)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle heat)
- 1 tablespoon Fresh Chives (finely chopped)
- 2 tablespoons Parmigiano-Reggiano (freshly grated for finishing)
- 1/4 cup Water (for steaming in the pan)
👨🍳 Instructions
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1
Prepare the broccolini by rinsing in cold water and trimming about half an inch off the woody stem ends. If any stems are particularly thick, slice them in half lengthwise to ensure even cooking.
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2
Bring a large pot of heavily salted water to a rolling boil. Prepare an ice bath nearby (optional, but helps lock in the vibrant green color).
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3
Blanch the broccolini in the boiling water for just 60-90 seconds until they are bright green but still very firm. Drain immediately and pat thoroughly dry with paper towels; moisture is the enemy of a good sear.
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4
In a large heavy-bottomed skillet or cast iron pan, heat the olive oil over medium-high heat until it begins to shimmer.
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5
Place the broccolini in the pan in a single layer. Let them cook undisturbed for 2-3 minutes until the florets show signs of charring and the stems develop golden-brown spots.
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6
Turn the broccolini over and add the minced shallots to the spaces in between the stalks. Sauté for 1 minute until fragrant.
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7
Reduce the heat to medium. Push the broccolini to the edges of the pan and add the butter and sliced garlic to the center.
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8
Cook the garlic in the melting butter for about 2 minutes, stirring constantly, until the garlic turns a pale golden color. Do not let it turn dark brown or it will become bitter.
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9
Add the red pepper flakes and 1/4 cup of water to the pan. Immediately cover with a lid for 1-2 minutes to allow the steam to finish softening the stems to a perfect tender-crisp texture.
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10
Remove the lid and increase heat slightly to evaporate any excess water, leaving behind a glossy butter emulsion.
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11
Turn off the heat. Stir in the lemon juice, lemon zest, and half of the fresh chives, tossing the broccolini to coat every inch in the garlic butter.
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12
Transfer to a warmed serving platter. Sprinkle with the remaining chives, grated Parmigiano-Reggiano, and a final pinch of kosher salt if desired.
💡 Chef's Tips
Always dry the broccolini thoroughly after blanching; if they are wet, they will steam rather than sear, and you'll miss out on that delicious charred flavor. Slice the garlic into thin chips rather than mincing it; this allows the garlic to toast beautifully without burning as quickly. If you don't have broccolini, you can use regular broccoli, but cut the heads into very long, thin florets to mimic the shape. Use a high-quality butter with high fat content (like Kerrygold) for a silkier, more luxurious sauce. Be careful with the lemon juice; add it at the very end to keep the color of the vegetables bright green, as acid can turn greens dull over time.
🍽️ Serving Suggestions
Pair with a pan-seared ribeye steak or roasted chicken for a classic bistro-style dinner. Serve alongside a creamy lemon risotto to echo the citrus notes in the butter sauce. Accompany with a crisp, dry white wine like a Sauvignon Blanc or a chilled Pinot Grigio. For a vegetarian feast, serve over a bed of creamy polenta or thick Greek yogurt with toasted pine nuts. Add a poached egg on top for a decadent brunch-style side dish.