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.
Skillet Charred Broccolini
- Quick Glance
- Quick Glance
- 15 M
- 15 M
- Serves 2 to 4
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.
Recipe Testers' Tips
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.
I think I've found my new favorite vegetable...and preparation method. This recipe is quick, easy, and the results are out of this world. There's not much to say—the preparation and cooking couldn't be more straightforward.
The key is to use a cast iron pan and get the pan really hot before dropping in the broccolini. Be careful because if you do it right, it packs a big sizzle.
The recipe is so straightforward. We had too much broccolini for one batch so did it in two and that didn't mess up the timing for the rest of our dinner.
To be sure, making the garlic confit is time-consuming but well worth it.