Quick Broccolini with Lemon

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This is my absolute favorite broccolini recipe! It couldn’t be easier: Cook broccolini in hot salted water until it’s perfectly crisp-tender. It’s an easy side dish that can be on the table in less than 15 minutes.

It almost seems too easy, but if you try this method, your broccolini will turn out with a beautiful, vibrant green color and a balanced texture in every bite. And it’s not roasted, sautéed or pan-fried. What’s the secret?

It’s actually a little chef tip I learned while working in restaurant kitchens, and it couldn’t be more simple.

About broccolini

• Broccolini is a green cruciferous vegetable hybrid with pencil-thick, elongated stems and a head of tightly clustered florets that look similar to broccoli rapini buds and Chinese broccoli. It’s usually sold in small bunches.
• It’s a type of brassica, just like cabbage, cauliflower and broccoli. But, even though broccolini is often called “baby broccoli”, it’s only related to broccoli. It’s a relatively new variety, a 1980s Japanese hybrid.
• Broccolini has a mild, sweet flavor that’s really appealing. I think it tastes like a mixture of broccoli, asparagus and leafy green vegetables like spinach and kale.

How to cook broccolini

The secret is — wait for it — boiling. Yep, boiling (or “big pot blanching” in professional terms) is a method for cooking vegetables that preserves the natural color and texture of vegetables.

Basically, blanching vegetables like broccolini (or carrots, broccoli, kale etc.) in generously salted water is the most low-tech cooking trick out there!

• The cooking time for broccolini in boiling water is just two minutes.
• Other broccolini cooking methods such as sautéing and roasting take anywhere from 10-20 minutes depending on how high the heat is.

Have you ever tried just tossing broccolini in a hot skillet with olive oil? I find that doing that results in uneven texture — florets end up overcooking while the stalks are still too crunchy.

As a matter of fact, I find that boiling broccolini and THEN roasting it or making sautéed broccolini is the key to get a perfectly cooked result. It tastes delicious all on its own served as a side dish, added to stir-fries, bow-tie pasta with sausage, or as a pizza topping.

Prepping broccolini for cooking:

The quick prep involves slicing the flowering tops from the broccolini stems and cutting the stems into large bite-size pieces. Divide any larger florets in half so everything will cook evenly.

For this recipe, you’ll need a large saucepan or pot that holds at least four quarts of water along with a 1/4 cup of kosher salt. It may seem like a large amount, but the salt seasons the vegetable from the inside out, while assisting in preserving its bright green color.

• I’ve seen many recipes where broccolini is cooked the same way as broccoli florets. But the problem with that method is that broccolini stalks might still be a bit crunchy and undercooked, while the tops are tender and done.
• To get around that issue, simply slice the stems/stalks into smaller sections so they’ll cook evenly at the same time.

Seasoning ideas

The beauty of this broccolini recipe is that you can use it as a base or side, or prep it ahead to enjoy during the week. Add your personal touch of seasoning!

• Crushed or finely chopped garlic
• Pinch of crushed red pepper
• Sliced roasted red peppers
• Sesame oil, tamari and sesame seeds
• Cheese: Try shaved or grated Parmesan cheese, Cheddar, feta, goat cheese.
• Melted butter