Since I didn’t plan well enough to make the broccolini with the chicken piccata like so many other Barefoot Bloggers did, I made it tonight as a side dish to serve with roast chicken. The broccolini was wonderful! Because it was blanched for only a few minutes and then immersed into an ice water bath, the broccolini was cooked but still crunchy, and the color was a beautiful vibrant green. The flavors of the butter, garlic, and lemon were pronounced but not overwhelming. What a great side dish! Thanks to Mary of Meet Me in the Kitchen for selecting this bonus Barefoot Blogger recipe.
Source: Sautéed Broccolini, Barefoot Contessa
1 bunch broccolini
2 tablespoons unsalted butter
½ lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
¼ teaspoon freshly ground black 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 sauté 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, ½ teaspoon salt and the pepper, and toss well before serving.