Easy Broccolini Recipe with Gremolata
This simple, vibrant, and flavorful recipe works equally well as a holiday side dish and a simple dinner (just add a poached egg or some white beans). A microplane makes quick work of the garlic and lemon zest.
Servings: 4
Calories: 106kcal
Ingredients
- 1 pound broccolini ends trimmed
- 1 cup loosely packed flat-leaf parsley leaves
- 1 medium garlic clove peeled
- 2 lemons
- ⅛ teaspoon salt
- Extra-virgin olive oil for drizzling
- Flaky sea salt
- Freshly ground black pepper
Instructions
- In a braiser or 12-inch lidded pan, bring ½-inch of water to a boil with a good pinch of salt. Add broccolini and cook until tender but crisp and vibrant green, about 5 minutes. Drain and plunge into a bowl of ice water if you like to stop cooking and preserve bright color. (You don't have to do this, but it's a cool and reliable trick.) Arrange broccolini on a platter.
- While the broccolini cooks, finely chop the parsley. Using a microplane, grate the garlic and then the zest of both lemons onto the parsley. Sprinkle ⅛ teaspoon salt overtop and then mix it all together well.
- Spoon gremolata over broccolini, drizzle with olive oil and the juice from ½ a lemon and sprinkle with flaky sea salt and pepper. Serve warm or at room temperature.
Video
Notes
- Gremolata is a flexible recipe. Once you get to know it, you can substitute other herbs or citrus if you like.
- Gremolata is best used on the day it's made, but you can store leftovers tightly sealed in the fridge to use the next day if you like. It's great on lamb, fish, chicken, beans, steak — you name it.
- This recipe is great hot or at room temperature. You can make it earlier in the day if you like.
- Leftover broccolini can be stored tightly sealed in the fridge for up to a a week.
Nutrition
Calories: 106kcal | Carbohydrates: 18.6g | Protein: 4.9g | Fat: 4.4g | Fiber: 6.4g