As I've said before, broccolini is a staple in my house. Instead of roasting it into submission, this is a decidedly summery way to prepare broccolini — simply cooked and tossed with lemon and oil. It would make a great dish for a picnic. Yields 4 servings.
- 4 scallions
- 2 bunches broccolini (around 16 stalks)
- 4 tablespoons extra-virgin olive oil, plus ⅓ cup more
- ½ teaspoon flake sea salt
- ½ teaspoon ground black pepper
- Half of a lemon
- Leaves of a bunch of cilantro
- Bring a large pot of salted water to a boil. Prepare a big ice water bath.
- Top and tail the scallions, and trim the bottom half inch from the broccolini. Chop the cilantro leaves.
- Blanch the broccolini for 2 minutes, then shock. Blanch the scallions for 2 minutes, then shock. Drain both vegetables very well.
- When cool and drained, chop the broccolini into chunks (think picnic salad) and slice the scallions as finely as you can.
- In a large pan, heat 4 tablespoons extra-virgin olive oil over medium high heat and add the scallions and broccolini to the cold pan; this will prevent excessive splattering. Sauté for about 5 minutes, until most of the water is evaporated, tossing occasionally.
- Add the salt and pepper, toss well and cook a couple minutes more until dry.
- Remove from heat, squeeze over half a lemon and pour in enough olive oil to pool on the bottom, about a third of a cup.
- Toss in the cilantro and serve at room temperature.