Ingredients:

  • 1 lb broccolini (450 g), ends trimmed and larger stems halved lengthwise
  • 2 tablespoons extra-virgin olive oil (30 ml) — or 1 tablespoon olive oil + 1 tablespoon unsalted butter (15 g)
  • 3 garlic cloves, thinly sliced or minced (about 9–12 g)
  • 1/2 teaspoon red pepper flakes (adjust to taste) (1.5 g)
  • 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) (2.5–3 g)
  • 1/4 teaspoon freshly ground black pepper (optional) (0.5 g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 teaspoon lemon zest (optional)
  • Optional finishers: 2 tablespoons grated Parmesan (10–15 g)
  • Optional finishers: 2 tablespoons toasted sliced almonds or pine nuts (10–12 g)
  • Optional finishers: 1 teaspoon toasted sesame oil (for Asian twist)
  • Optional finishers: 1 teaspoon soy sauce or tamari (for umami boost)

Instructions:

  1. Prep the broccolini: trim off tough stem ends (about 1/2 inch / 1–2 cm) and halve any very thick stems lengthwise. Pat dry thoroughly.
  2. (Optional) Blanch and shock for bright color: bring a large pot of salted water to a boil, cook broccolini 45–60 seconds until bright green and slightly tender, transfer immediately to ice water, then drain and pat dry.
  3. Heat a 10–12 inch skillet over medium-high until shimmering. Add olive oil (and butter if using) and swirl to coat. Add garlic and red pepper flakes and cook 20–30 seconds, stirring, until fragrant but not browned.
  4. Add broccolini in a single layer and sauté 3–5 minutes (if blanched, 2–3 minutes), tossing occasionally, until stems are tender-crisp and florets have lightly browned spots. Watch garlic so it stays pale golden.
  5. Season and finish: sprinkle with salt and black pepper and toss. Remove from heat, add lemon juice and zest, toss to combine, then stir in any optional finishers (Parmesan, toasted nuts, sesame oil, or soy). Taste and adjust seasoning.
  6. Serve immediately: transfer to a warm platter and serve as a bright, garlicky side for weeknight meals or dinner guests.