WHY THIS RECIPE WORKS This simple and speedy one-pan broccolini side dish is gently flavored with shallot, lemon zest, and thyme. We split the thicker broccolini stalks down the middle so that they were the same size as the thinner ones in the bunch, ensuring even cooking. There’s no need to split stalks that are ¼ inch or thinner. You will need a 12-inch skillet with a tight-fitting lid for this recipe.
Serves 4
TOTAL TIME: 25 minutes
INGREDIENTS
- 1 pound broccolini, trimmed
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 2 teaspoons minced shallot
- 1 teaspoon grated lemon zest
- 1 teaspoon minced fresh thyme
- ¼ teaspoon pepper
INSTRUCTIONS
- Cut broccolini stalks measuring more than ½ inch in diameter at base in half lengthwise. Cut stalks measuring ¼ to ½ inch in diameter at base in half lengthwise, starting below where florets begin and keeping florets intact. Leave stalks measuring less than ¼ inch in diameter at base whole.
- Bring ⅓ cup water to boil in 12-inch skillet. Add broccolini and sprinkle with salt. Cover, reduce heat to medium-low, and cook for 3 minutes. Uncover and gently toss broccolini with tongs. Cover and continue to cook until broccolini is bright green and crisp-tender, 3 to 5 minutes. Uncover and continue to cook until any remaining liquid has evaporated, about 30 seconds.
- Off heat, push broccolini to one side of skillet. Add butter, shallot, lemon zest, thyme, and pepper to cleared side of skillet and stir to combine. Using tongs, toss broccolini with butter mixture until evenly coated. Serve.
VARIATION
- PAN STEAMED BROCCOLINI WITH GINGER:
Reduce lemon zest to ½ teaspoon. Substitute 2 teaspoons grated fresh ginger and ¼ teaspoon honey for shallot and thyme.
