Ingredients
Method
- Place a 10-12 inch skillet over medium-high heat. Add oil. When the oil is hot, swirl it around the skillet, then add the broccolini. Toss with tongs to coat in the oil.
- Cook for 3-4 minutes or until broccolini is vibrant in color with a little charring.
- Add the garlic, salt, and pepper; toss. Cook for 30 seconds.
- Add the water and cover immediately with the lid. Reduce the heat to a low. Cook until broccolini stalks are tender, 3 to 4 minutes.
- Remove the skillet from the heat and squeeze lemon juice over the broccolini.
- Garnish with flakey salt and crushed red pepper flakes, if desired.
Notes
- Don't overcrowd the pan: Cook the broccolini in batches if your skillet isn't large enough to ensure even charring and cooking.
- For extra crispness: After steaming, you can uncover and cook for another minute on medium-high heat to evaporate any remaining water and crisp up the florets slightly.
- Storage: Store leftover sautéed broccolini in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For extra crispness: After steaming, you can uncover and cook for another minute on medium-high heat to evaporate any remaining water and crisp up the florets slightly.
- Storage: Store leftover sautéed broccolini in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.