Garlic-Lemon Pan-Seared Broccolini
Serves 4–6
Ingredients
- 2 bunches broccolini
- 2–3 tablespoons olive oil
- 3–4 cloves garlic, thinly sliced or minced
- ½ teaspoon kosher salt, or to taste
- ¼–½ teaspoon red pepper flakes, to taste
- Freshly ground black pepper, optional
- ½ fresh lemon
Preparation
Trim just the dry ends from the broccolini stems, leaving the long stems and florets intact. If any stems are particularly thick, slice them lengthwise so everything cooks evenly.
Heat the olive oil in a large skillet over medium-high heat. Add the broccolini and season with salt and red pepper flakes.
Pan-sear for about 6–8 minutes, turning occasionally, until the broccolini is bright green, tender-crisp, and browned in spots. If the stems need a little more time, add a tablespoon or two of water and cover the pan for 1–2 minutes, then uncover and allow any remaining water to evaporate.
Lower the heat slightly and add the garlic. Cook for another 30–60 seconds, tossing frequently, just until the garlic becomes fragrant. Don't allow it to burn.
Remove from the heat and squeeze a small amount of fresh lemon juice over the broccolini. Taste and adjust the salt, red pepper flakes, or lemon as desired.
Serve hot alongside the Rosh Hashanah meal.
The next day: Refrigerate the leftovers in a covered container. Serve them cold straight from the refrigerator or slightly chilled. The olive oil, garlic, red pepper and lemon settle into the broccolini overnight, giving it an almost marinated flavor.
