One of the bonus recipes this month for Barefoot Bloggers was Ina Garten’s sauteed broccolini. I had never cooked broccolini before. But I wasn’t afraid. No vegetable is going to get the best of me!
It was a very simple recipe that puts all attention on the fresh veggie. I opted to slice the garlic instead of mincing it, but otherwise I stuck to the recipe. The broccolini was buttery, garlicky, and lemony. It was crisp and delicious and went perfectly with the steak that I was serving as a main course for dinner.
So good. So easy. I will be making this broccolini again.
This recipe was selected by Mary of Meet Me in the Kitchen.
- 1 bunch broccolini
- Kosher salt
- 2 tablespoons unsalted butter
- 1/2 lemon, zested
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1/4 teaspoon freshly ground black pepper
- Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
- Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.