1. Broccolini (1 bunch, 6 oz container or 1 1/2 pounds)
2. Kosher salt
3. 2 T unsalted butter or 2 T extra-virgin olive oil
4. 1 t minced garlic
5. 1 T lemon juice
Wash and trim the ends of the broccolini. Bring a large pot of salted water to a boil and blanch the broccolini for 2 minutes. Drain immediately and immerse in a bowl of ice water.
Melt the butter or heat the olive oil in a large saute pan. Add the garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.
Notes: I purchased a 6 oz. container of broccolini and next time will purchase 2 boxes for our family of 5. I also prepared it with butter but found some recipes with olive oil so provided that as an alternative.
Sounds delish -- I love that brocolini is tender and since it is small, it really gets coated by the good stuff -- butter and lemon and garlic...
Name something not good covered in butter and garlic :) Look at us - you jumping off a platform 35 ft up and me trying a new vegetable.
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