Broccolini Recipe
A fast blanch tenderizes the thick stalks before they hit the pan, so the high-heat sear only has to build char and flavor, not cook the vegetable through, which means the florets stay bright green instead of turning gray and limp.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 4
Ingredients
- 1 1/2 lb broccolini, trimmed
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1 whole lemon, zested and juiced
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup parmesan, shaved
- 2 tbsp pine nuts, toasted
Nutrition per serving
- Calories
- 217
- Protein
- 8g
- Carbs
- 15g
- Fat
- 17g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Bring a large pot of well-salted water to a boil. Trim about 1 inch off the tough bottom of each broccolini stalk, and split any especially thick stalks in half lengthwise so they cook evenly.
- 2Blanch the broccolini in the boiling water for 90 seconds, until just barely tender, then drain immediately and pat completely dry with a kitchen towel.
- 3Heat the olive oil in a large skillet over high heat until it shimmers and just starts to ripple.
- 4Add the broccolini in a single layer, cut side down where possible, and let it sear undisturbed for 2 to 3 minutes until deeply charred in spots.
- 5Add the garlic and red pepper flakes, toss to coat, and cook for 30 to 60 seconds, just until the garlic turns fragrant and pale gold, not brown.
- 6Remove the skillet from the heat. Season with salt and black pepper, then toss with the lemon zest and juice.
- 7Transfer to a platter, top with shaved parmesan and toasted pine nuts if using, and serve immediately.
Tips & variations
- Choose bunches with tight, unopened buds and firm stalks; yellowing florets or splayed-open buds mean the broccolini is past its prime.
- Sort stalks by thickness before cooking, since thin stalks can finish a minute or two faster than thick ones and will overcook if left in with the rest.
- Swap the parmesan for shaved pecorino romano for a sharper, saltier finish.
- For a roasted version, skip the blanch and roast trimmed broccolini at 425°F (220°C) for 10 to 12 minutes, tossed with the same oil, garlic, and chili flakes.
- A minced anchovy fillet melted into the oil before the broccolini goes in adds savory depth without tasting fishy.
Storage & reheating
Store leftover broccolini in an airtight container in the refrigerator for up to 3 days. Reheat in a hot, dry skillet for 1 to 2 minutes to recrisp the edges; microwaving works but turns the stalks soft and loses the char.
Tips from the Tulo kitchen
- Splitting thick stalks lengthwise before blanching helps them cook through at the same rate as the thinner ones instead of staying woody in the center.
- A well-seasoned or nonstick skillet matters here since the broccolini needs to sit still to char, and it will stick and tear in a poorly seasoned pan.
FAQ
What's the difference between broccolini and broccoli rabe?
Broccolini is a cross between broccoli and Chinese broccoli with long, slender stalks and small florets, and it tastes mild and slightly sweet. Broccoli rabe is a different plant related to turnips, with a distinctly bitter flavor and leafier stalks.
Do I need to peel the stems?
No. Unlike mature broccoli stalks, broccolini stems are thin enough to stay tender without peeling; just trim the dry, woody bottom inch before cooking.
Can broccolini be cooked without blanching first?
Yes, thinner bunches can go straight into a hot skillet with a splash of water added partway through to steam them tender, but blanching first gives more consistent results, especially with thicker stalks.
How long does broccolini take to cook?
A 90-second blanch followed by a 3 to 4 minute sear is enough for stalks about the thickness of a pencil; thicker stalks may need closer to 2 minutes of blanching.
