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Wash the two bunches of broccolini thoroughly under cold running water. Trim off the tough ends of the broccolini stalks.

Bring a large pot of salted water to a rolling boil. Carefully add the trimmed broccolini to the boiling water and blanch for 3 to 4 minutes, until bright green and slightly tender-crisp.

While the broccolini is blanching, prepare an ice bath by filling a large bowl with ice and cold water. Immediately transfer the blanched broccolini from the boiling water into the ice bath using tongs or a slotted spoon. Let it cool for a few minutes to stop the cooking process and preserve its vibrant green color.

Remove the cooled broccolini from the ice bath and dry it thoroughly with a kitchen towel or paper towels. Excess moisture can prevent proper searing later.

When ready to serve, heat a generous amount of extra virgin olive oil in a large pan or skillet over medium heat.

Add the minced garlic to the hot olive oil in the pan. Sauté the garlic for 1 to 2 minutes, stirring frequently, until it becomes fragrant and translucent. Be careful not to burn the garlic.

Add the blanched and dried broccolini to the pan with the garlic and olive oil. Toss to coat the broccolini evenly.

Continue to cook the broccolini for 2 to 3 minutes, stirring occasionally, until it is heated through and has absorbed the delicious garlic flavor and aroma. Allow the garlic to become slightly golden brown.

Transfer the garlic broccolini to a serving plate. Garnish generously with flaky salt and freshly cracked black pepper to taste.

Serve immediately with a lemon wedge on the side, for squeezing over the broccolini to add a bright, zesty finish.


Wash the two bunches of broccolini thoroughly under cold running water. Trim off the tough ends of the broccolini stalks.

Bring a large pot of salted water to a rolling boil. Carefully add the trimmed broccolini to the boiling water and blanch for 3 to 4 minutes, until bright green and slightly tender-crisp.

While the broccolini is blanching, prepare an ice bath by filling a large bowl with ice and cold water. Immediately transfer the blanched broccolini from the boiling water into the ice bath using tongs or a slotted spoon. Let it cool for a few minutes to stop the cooking process and preserve its vibrant green color.

Remove the cooled broccolini from the ice bath and dry it thoroughly with a kitchen towel or paper towels. Excess moisture can prevent proper searing later.

When ready to serve, heat a generous amount of extra virgin olive oil in a large pan or skillet over medium heat.

Add the minced garlic to the hot olive oil in the pan. Sauté the garlic for 1 to 2 minutes, stirring frequently, until it becomes fragrant and translucent. Be careful not to burn the garlic.

Add the blanched and dried broccolini to the pan with the garlic and olive oil. Toss to coat the broccolini evenly.

Continue to cook the broccolini for 2 to 3 minutes, stirring occasionally, until it is heated through and has absorbed the delicious garlic flavor and aroma. Allow the garlic to become slightly golden brown.

Transfer the garlic broccolini to a serving plate. Garnish generously with flaky salt and freshly cracked black pepper to taste.

Serve immediately with a lemon wedge on the side, for squeezing over the broccolini to add a bright, zesty finish.
