Broccolini with Lemon
Broccolini looks like baby broccoli, but it's actually a natural hybrid of broccoli and Chinese kale. (If you can't find it, broccoli rabe can be used in its place.) The tender stalks are blanched first and then sauteed with lemon zest for a quick vegetable dish.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, November 2011
- Coarse salt
- 1 pound broccolini (1 to 2 bunches)
- 2 teaspoons extra-virgin olive oil
- 1/2 lemon, zested into thin strips and juiced
Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Cook broccolini until tender, about 4 minutes. Drain, and transfer broccolini to ice-water bath. Drain again and pat dry with paper towels.
Heat oil in a large high-sided skillet over medium-high heat. Cook lemon zest until sizzling, about 30 seconds. Add broccolini and cook until warmed through. Transfer to a platter and season with salt and lemon juice.