Garlic Broccolini
Garlic Broccolini
Ingredients
- 2 bunches broccolini
- 1/4 cup extra virgin olive oil, generous amount
- 2 cloves garlic, minced
- 1/2 teaspoon flaky salt, to taste
- 1/4 teaspoon black pepper, freshly cracked, to taste
- 1 lemon, cut into a wedge
- 1 tablespoon salt, for blanching water
Instructions
- 1
Wash the two bunches of broccolini thoroughly under cold running water. Trim off the tough ends of the broccolini stalks.
⏱️ 3 min
- 2
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.
⏱️ 4 min•🌡️ 212
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 3 min
- 5
When ready to serve, heat a generous amount of extra virgin olive oil in a large pan or skillet over medium heat.
⏱️ 1 min
- 6
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.
⏱️ 2 min
- 7
Add the blanched and dried broccolini to the pan with the garlic and olive oil. Toss to coat the broccolini evenly.
⏱️ 1 min
- 8
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.
⏱️ 3 min
- 9
Transfer the garlic broccolini to a serving plate. Garnish generously with flaky salt and freshly cracked black pepper to taste.
⏱️ 1 min
- 10
Serve immediately with a lemon wedge on the side, for squeezing over the broccolini to add a bright, zesty finish.
Kitchen Tools
Nutrition Facts (per serving)
Garlic Broccolini
- 2 bunches broccolini
- 1/4 cup extra virgin olive oil, generous amount
- 2 cloves garlic, minced
- 1/2 teaspoon flaky salt, to taste
- 1/4 teaspoon black pepper, freshly cracked, to taste
- 1 lemon, cut into a wedge
- 1 tablespoon salt, for blanching water
Instructions
- 1
Wash the two bunches of broccolini thoroughly under cold running water. Trim off the tough ends of the broccolini stalks.
⏱️ 3 min - 2
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.
⏱️ 4 min•🌡️ 212 - 3
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.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
When ready to serve, heat a generous amount of extra virgin olive oil in a large pan or skillet over medium heat.
⏱️ 1 min - 6
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.
⏱️ 2 min - 7
Add the blanched and dried broccolini to the pan with the garlic and olive oil. Toss to coat the broccolini evenly.
⏱️ 1 min - 8
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.
⏱️ 3 min - 9
Transfer the garlic broccolini to a serving plate. Garnish generously with flaky salt and freshly cracked black pepper to taste.
⏱️ 1 min - 10
Serve immediately with a lemon wedge on the side, for squeezing over the broccolini to add a bright, zesty finish.