Skillet Charred Broccolini

This skillet charred broccolini that’s seasoned with Parmesan cheese and lemon requires only one pan and 15 minutes of effort to become a stellar side dish.

A white plate of skillet-charred broccolini.

We’re not going to pretend that skillet-charred broccolini is the sexiest thing you’ll make this week. Or that it’ll instantly turn your kids into vegetable aficionados. We can, however, promise that this simple side will come together quickly, only mess up a single pan, and earn you accolades from most (if maybe not all) the folks at your table. Which makes it a definite keeper in our books.–Angie Zoobkoff

Skillet Charred Broccolini

  • Quick Glance
  • Quick Glance
  • 15 M
  • 15 M
  • Serves 2 to 4
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Wash the broccolini and shake off all but a little water clinging to the tops and stems.

Heat a cast-iron skillet over high heat. Carefully add the garlic confit oil and cloves and let the garlic sizzle for about 1 minute.

Add the broccolini to the skillet and cook, stirring occasionally, for 2 to 3 minutes.

Carefully pour in the water (it will steam and may splatter), reduce the heat to medium, cover, and steam the greens for 3 to 4 minutes.

Uncover the skillet and increase the heat to high. Add the olive oil and season with salt. Toss once with tongs in the skillet, then cook until the broccolini are charred to your liking, 2 to 5 minutes.

Sprinkle in the cheese and allow it to melt over the broccolini.

Remove the skillet from the heat, squeeze lemon juice over the top and serve right away.

Print RecipeBuy the Simple Fare: Spring and Summer cookbook

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Recipe Testers' Reviews

This recipe really takes advantage of the more subtle and tender personality of broccolini and kicks it up with some nice bitterness from the charring and balances it all out with sweetness from the parm and a nice splash of acidity care of the fresh lemon. I found this to be an extremely versatile side and one that all of my kids enjoyed, too. The fact that it all takes place in one pot makes it all the better!

The broccolini played nicely with the rest of the meal: creamy polenta, hangar steak, and basil lemonade.

This simple recipe comes together quickly but results in a side dish with loads of flavor that highlights the sweetness of the vegetable. I was especially pleased with the addition of the garlic confit for its much softer and mellower taste.

Steamed until the stalks achieved a lovely, bright green and then charred before adding the cheese and seasoning with sea salt. Once on a serving dish, I sprinkled it with lemon juice. I wasn't able to purchase much broccolini but I assume 100 grams per person would be a decent serving size.


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