Growing up, broccoli was my one true vegetable love. I’d devour it, even when it was cooked to a soft, mushy state. It wasn’t until I was older that I discovered the magic of crisp-tender, perfectly cooked greens. That’s when broccolini entered my life and changed the game. A delightful cross between broccoli and Chinese broccoli, it has a subtle sweetness that’s absolutely irresistible. This recipe takes it to the next level, charring it in a hot skillet to create a smoky, deeply savory flavor that’s perfectly balanced by a bright burst of fresh lemon and garlic. It’s a simple, elegant side dish that comes together in just 15 minutes and will make a believer out of anyone.
Ingredients
• 1 pound / 450g broccolini
• 2 tablespoons / 30 ml avocado oil, divided
• 2 tablespoons grated lemon zest
• 2 tablespoons / 30 ml fresh lemon juice
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 lemon, halved for serving
Instructions
1. Directions
2. Place the broccolini in a large bowl.
3. In a small bowl, whisk together 1 tablespoon of the avocado oil, the lemon zest, lemon juice, salt, pepper, and garlic powder. Pour the marinade over the broccolini and toss until evenly coated.
4. Heat the remaining 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Once shimmering, add the broccolini in a single layer. Cook for 5-7 minutes, tossing occasionally, until charred in spots and crisp-tender.
5. Transfer the broccolini to a serving plate and drizzle with any juices left in the pan.
6. Place the lemon halves cut-side down in the hot skillet and cook for 1-2 minutes, until lightly charred. Serve the charred lemon halves with the broccolini for squeezing over the top.
Nutritional Information
• Nutrition Information
• MAKES: 4 servings
• PREP TIME: 5 minutes
• COOK TIME: 10 minutes
• PER SERVING
• CALORIES: 107
• FAT: 7g
• PROTEIN: 4.2g
• TOTAL CARBS: 8.3g
• FIBER: 5.7g
• NET CARBS: 2.5g
Pro Tips
• This high-heat charring method will create smoke. Be sure to turn on your kitchen’s vent fan before you begin cooking.
• For a more hands-off method, roast the broccolini on a sheet pan in a 475°F (245°C) oven for 10-15 minutes, until tender and charred at the tips.
• Do not overcrowd the skillet. Cook in two batches if necessary to ensure the broccolini chars properly instead of steaming.
• Add a pinch of red pepper flakes to the marinade for a touch of heat.
