If you can’t find broccolini, use broccoli florets.

Serves 4

INGREDIENTS

• 2 bunches broccolini (about 1¼ pounds), washed and tough stems trimmed
• 3 tablespoons butter
• 1 tablespoon minced shallot
• 1 teaspoon minced garlic
• ¼ cup pecan halves, toasted (see Cook’s Notes)
• Salt and freshly ground black pepper
• 2 teaspoons fresh lemon juice, or to taste

PREPARATION

1. Bring 6 quarts of salted water to a boil in a large pot. Add the broccolini and stir to separate the stems. When the water returns to a boil, adjust the heat to maintain a light boil and cook for 4 to 5 minutes.
2. Drain and set aside, covered to keep warm.
3. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and garlic and stir for 2 to 3 minutes, or until softened.
4. Add the pecans and a pinch each of salt and pepper. Increase the heat to medium-high and stir continuously until the butter has browned and the pecans have a toasted aroma.
5. Remove from the heat and stir in the lemon juice.
6. Toss the mixture with the broccolini and season to taste with salt and pepper.
7. Serve at once.

COOK’S NOTES

• To toast the pecans, spread them on a small baking sheet and bake in the middle of a 350°F oven until nicely golden brown with a nutty aroma, 5 to 10 minutes. Transfer to a bowl to cool.
• Try the Pecan Brown Butter on other vegetables, such as asparagus or cauliflower.