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Tuesday, January 25, 2011

Sauteed Broccolini

This is a quick and easy way to dress up broccolini or even broccoli for that matter.  Cut the butter in half to make it a little "healthier".  The tang from the garlic and lemon juice makes this side dish feel a little fancier.  Blanching them helped retain their beautiful, vibrant green color and left it with a nice bite.  No mushy veggies here!

Recipe adapted from The Barefoot Contessa

  • 1 bunch broccolini
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1/2 lemon, zested (I didn't have fresh lemon, so no zest, I imagine it would kick up the volume!)
  • 1 teaspoon minced garlic (I used the pre minced kind with a bit of the oil it's packed in)
  • 1 tablespoon lemon juice (I used bottled, but fresh would be so much better!!)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 - 1 teaspoon crushed red pepper

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes.

Add the lemon juice, 1/2 teaspoon salt and the pepper, red pepper, and toss well before serving.

Happy Cooking and Happy Styling!

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