Broccolini Chow

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


  1. Bring a large pot of salted water to a boil. Prepare a big ice water bath.
  2. Top and tail the scallions, and trim the bottom half inch from the broccolini. Chop the cilantro leaves.
  3. Blanch the broccolini for 2 minutes, then shock. Blanch the scallions for 2 minutes, then shock. Drain both vegetables very well.
  4. When cool and drained, chop the broccolini into chunks (think picnic salad) and slice the scallions as finely as you can.
  5. 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.
  6. Add the salt and pepper, toss well and cook a couple minutes more until dry.
  7. 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.
  8. Toss in the cilantro and serve at room temperature.