10-Minute Sautéed Broccolini with Lemon
The side dish that goes with every protein, carb and cuisine. Make this Quick Sauteed Broccolini when you want a restaurant-quality side dish that is fast (10 minutes!) with big flavor.
Servings 2
Equipment
- 10" stainless skillet can use cast iron as well
Ingredients
- 1 bunch broccolini 8-10 stalks
- 1 Tablespoon olive oil
- ½ teaspoon kosher salt or sea salt
- lemon squeezed, optional
- crushed red pepper optional
Instructions
- Using a sharp paring knife, cut the bottom ¼" of each stalk. Trim broccolini by removing any leaves and separating smaller stalks from the larger ones. Thin any stalks thicker than ½" but cutting from floret (top) to stem (bottom.1 bunch broccolini
- Heat a 10" skillet over medium-high heat and add olive. Heat oil until it shimmer in the pan.1 Tablespoon olive oil
- Add broccolini in a single layer in the pan, season with salt and cook for 2 minutes. The broccolini will start to char (that's a good thing!). Flip and cook on the other side for another 2 minutes or so. Cover and allow the broccolini to finish cooking to a beautiful bright green.. Soften to your desired texture but keep things crisp. We don't want soft broccolini but up to you!½ teaspoon kosher salt
- Remove the lid and give the broccolini a big squeeze of lemon, sprinkling of crushed red pepper (both optional) and additional salt, if neeeded.lemon, crushed red pepper
Notes
Serving and Storage. Save leftovers in a plastic bag or sealed container and toss with some pasta the next day for an easy lunch.
To freeze broccolini. I wouldn't freeze this after cooking (unless you leave it super crisp) but you can freeze broccolini raw in a freezer-safe bag for up to 3 months. Cook from frozen.
