I can’t remember if I was a kid that hated broccoli (Hey mom, did I hate broccoli?). But I feel like that’s a very common thing. As an adult I just don’t get it. I loooooove broccoli. Like I could eat it for every meal. I even have a tattoo of it. JK, it’s a tree, but I have been told it looks like broccoli and I’m cool with that.
Anyway, I make a lot of broccoli. Just plain old roasted broccoli. And I never get sick of it. But recently I found a new obsession after my birthday dinner at Jovannina’s Broken Italian here in Denver where we had lemon broccolini and it was soooo good. Like too good to be a vegetable, and it wasn’t even fried. So I had to try and recreate it and after a couple attempts I think this is pretty damn close. I didn’t put Parmesan on this batch because I ran out but I would 1000% recommend adding it if you are a dairy eater. Now go make it 😁
Lemon Garlic Broccolini
Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes
12 oz broccolini1 tablespoon olive oil2-3 cloves garlicJuice of 1 lemon1/2 tsp salt1/4 tsp pepperOptional: red pepper flakes, Parmesan for topping
1. Bring a large pot of water to a boil and add some salt 2. Add the broccolini to the water for 3-5 minutes until it’s bright green and the stems soften a bit 3. While broccoli cooks, chop garlic 3. Transfer the broccolini to an ice water bath to stop the cooking 4. Remove broccolini from ice bath and dry completely 5. Heat olive oil in a large pan or cast iron skillet to medium high heat 6. Add the garlic and broccolini to the pan, season with salt and pepper and sauté for 3-5 minutes until garlic is fragrant and broccolini begins to crisp 7. Remove from heat, plate and squeeze fresh lemon on top off the broccolini 8. Top with red pepper flakes and fresh Parmesan if desired and serve with your favorite protein