Broccolini with Lemon and Garlic
Quick and easy side or main dish for the lazy days of Summer? I got you. Here she is.
Now, broccoli is good, and healthy for you, and great in dishes like quiche, casseroles and stir fries, but as a side or main dish, I love her cousin, broccolini. (a hybrid of broccoli and gai lan - Chinese broccoli) With elegant, slender stalks and great flavor, it's a shoo-in for table presentation and no chopping needed! Super easy, super delicious. Let's cook.
Serves: 2-4 Prep Time: 5 min Cook Time: 10 min
8 OZ broccolini
1 tbsp olive oil
2 cloves garlic, minced (or garlic powder to taste, this is about being easy!)
1/2 cup water
juice of 1/2 lemon
(optional: seasoning blend of your choice like Dr Bragg's, Seasons Salute 21, or Spike,
and/ or dash red pepper flakes.... do it...)
Wanna go really decadent? 1/2 cup toasted hazelnuts
Heat the olive oil in a large sauce pan on med high heat.
Rinse and trim ends of broccolini, then pat dry lightly.
Toss broccolini in the pan. (Carefully, this will splatter from the water) and let em cook until the florets or tips have a bit of char on them, to your liking. ( I love the flavor and crunch of those bits) 5-7 minutes
Add the salt, garlic and seasoning. Cook another minute to let the garlic and spices join the party.
Add the water and lemon, cover and let cook another couple minutes until the broccolini is just fork tender.
Serve warm (with hazelnuts if you choose) and let folks eat with their hands.
This is why broccolini is so fun. Cheers!
Shop my fave pan I use: