Blanched Broccolini
Blanch a bunch of broccolini in generously salted boiling water for just two minutes and you get vibrant color and perfectly tender-crisp texture every time. Ready in under 15 minutes, or cook ahead and refrigerate for up to five days.
Equipment
Ingredients
- Kosher salt or 2 tablespoons fine table salt
- 2 large bunches (450 g) broccolini (1 pound)
- 2 tablespoons (30 ml) extra virgin olive oil
- 1-2 fresh lemon wedges
Instructions
- Bring 4-6 quarts of water to a boil in a large saucepan or pot. Add ¼ cup salt.
- Prep the broccolini: Trim off the very bottom of the broccolini stems (about ½-inch). Slice off the florets. Halve any florets that are bigger than 3 inches wide. Slice the stalks into approximately 1 ½-2-inch pieces.
- Drop the broccolini into the boiling water and cook 2 minutes. Drain immediately, then transfer to a serving bowl.
- Pour the olive oil over the broccolini and toss gently with tongs. Squeeze the lemon wedges over. Serve warm or at room temperature.
Video
Notes
- The amount of salt may seem like a lot, but blanching in well-salted water preserves the bright green color while lightly seasoning the broccolini from the inside out. If you don't have kosher salt, use 2 tablespoons of fine table salt instead
- To make ahead, cook, drain and immediately rinse under cold running water or ice water to preserve the bright green color. Drain again, place in an airtight container and drizzle with olive oil. Store refrigerated up to 5 days.
- Sauteed broccolini: When ready to cook, cook the broccolini in a large skillet for a minute or two in olive oil on medium-high heat, along with any other seasonings you like (see ideas above).
- Roasting broccolini: After tossing with olive oil, spread it out on a sheet pan and roast at 450 degrees for about 10 minutes, or place under the broiler until the edges are slightly charred.
Nutrition
Calories: 105kcalCarbohydrates: 9gProtein: 3gFat: 7gSodium: 26mgFiber: 2gSugar: 3g
