I have to admit it. Although I love having broccolini at a restaurant, I stayed clear of making it at home because, basically, I had no clue how to make it. As I would pass by it in the produce section I would hesitantly linger…and then keep on walking. However, a month ago, I decide to look at a few recipes and face my fear head on since they looked so easy. Believe me, they only looked that way.
It took four tries until I nailed it. And I was darn close to giving up. But I just knew that once I figured it out it would be a perfect weeknight vegetable (it takes less than 10 minutes from prep to table). And a little something different to serve to my guests.
The first 3 times I scorched the broccolini, tinging it with brown and obviously giving it a burnt favor. One of those times, while following one recipe’s explicit directions and salting the water with 1/2 tsp. salt, the finished dish ended up tasting like a salt lick. I decided to go with my gut feel and salt after it cooked. It worked.
Lessons learned: Everyone’s range (like their oven) is a little different than the next person’s. What is medium on one range could be cooler or hotter on another. So, err on the conservative time and remove the cover after 4 minutes. If you have considerable water still in the pan leave the cover on one more minute, if not, leave the top off and let the water evaporate (about 30 seconds, maybe less). But have the garlic and oil at the ready, because the moment it does evaporate you want to stir in the oil and garlic, cook until fragrant, and then take off the heat immediately. If it doesn’t work out perfectly you’ll know what you need to adjust next time (either it scorched so you’ll take the top off the skillet sooner or it was a tad waterlogged and you’ll leave it on a bitter longer). And do give it one more try. It’s worth it.
- 1/3 cup water
- 1 package broccolini* (1 to 2 bunches depending on size)
- 2 cloves garlic minced
- 2 T. olive oil
Bring water to boil in a large skillet. Add broccolini, turn heat to medium low, and cover with lid. Cook for 4 or 5 minutes, remove lid and let the remaining water evaporate. The second it does, add the garlic and oil and cook 30 seconds or until fragrant, stirring or turning with tongs (my preference). Immediately remove from heat and lightly salt. Plate and serve.
* I am only able to buy it pre-packaged in my immediate area. (Nope – not a metropolitan city by a long shot)
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