Bright, buttery, and irresistibly simple, this Broccolini with Lemon and Garlic makes a perfect side for any meal. Tender broccolini is blanched to preserve its vibrant color, then sautéed with fragrant garlic and lemon zest for a burst of fresh flavor. A final drizzle of olive oil and squeeze of lemon bring balance and shine, creating a light, elegant dish that pairs beautifully with seafood, chicken, or pasta.
INGREDIENTS:
1 bunch broccolini, stem ends removed
Kosher salt
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon garlic, finely minced
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper
Extra Virgin olive oil, if desired
METHOD:
Bring 8 cups of water and 2 tablespoons of kosher salt to a rolling boil in a large pot.
Add the broccolini and cook for about 2 minutes, until bright green and just tender.
Drain immediately and transfer to a bowl of ice water to stop the cooking process. Once cool, drain again and pat dry.
In a large sauté pan over medium heat, melt the butter. Add the lemon zest and minced garlic, stirring until fragrant, about 30 seconds.
Add the broccolini to the pan and toss gently to coat in the lemon-garlic butter. Cook for about 2 minutes, until heated through.
Stir in the lemon juice and season with salt and black pepper to taste. Drizzle lightly with olive oil, if desired.
Serve warm as a fresh, flavorful side dish.
