This is a quick and easy vegetable dish to make! Broccolini is a cross between regular broccoli and Chinese broccoli. It has smaller florets and the entire plant is edible, including the stalks and leaves. Broccolini has a more mild and subtle earthy flavor, compared to regular broccoli. It has antioxidant properties and is high in beta carotene, which helps promote healthy skin. Broccolini can be sautéed, steamed, roasted, and grilled. With a couple of tablespoons of water I first steamed the broccolini, and then sautéed it in the same pan. I jazzed up the broccolini with fresh lemon zest, lemon juice and lightly toasted slivered almonds.
- 2 bunches broccolini ends trimmed
- 2 tablespoons extra-vigin olive oil
- Pinch of red pepper flakes
- 1 tablespoon fresh lemon zest
- juice of a lemon
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup slivered almonds lightly toasted
- Heat the olive oil in a large sauté pan over medium heat. Add the red pepper flakes to the oil. Stir and cook about 1 minute. Add the broccolini to the pan and stir to coat. Add 2-3 tablespoons of water to the pan and cover to steam for 5 minutes. Uncover the pan and turn up the heat to medium-high and cook until broccolini is starting to char. Remove broccolini from the heat, drizzle with lemon juice and top with lemon zest. Season with salt and pepper and sprinkle on the toasted almonds.