Pan-Steamed Broccolini with Shallot

Ingredients

• 1 lb broccolini (trimmed and rinsed)
• 0.33 cup water
• 0.5 tsp salt
• 2 tbsp unsalted butter
• 2 tsp shallot (minced)
• 1 tsp lemon zest (grated)
• 1 tsp fresh thyme (minced)
• 0.25 tsp pepper

Steps

1. 1

   Cut broccolini stalks measuring more than ½ inch in diameter at base in half lengthwise.

2. 2

   Cut stalks measuring ¼ to ½ inch in diameter at base in half lengthwise, starting below where florets begin and keeping florets intact. Leave stalks measuring less than ¼ inch in diameter at base whole.

3. 3

   Bring 1/3 cup water to boil in 12-inch skillet over high heat.

4. 4

   Add broccolini and sprinkle with 1/2 teaspoon salt.

5. 5

   Cover, reduce heat to medium-low, and cook for 3 minutes.

6. 6

   Uncover and gently toss broccolini with tongs; cover and continue to cook until broccolini is bright green and crisp-tender, 3 to 5 minutes longer.

7. 7

   Uncover and cook until any remaining liquid evaporates, about 30 seconds. Remove skillet from heat.

8. 8

   Push broccolini to 1 side of skillet. Add 2 tablespoons butter, 2 teaspoons minced shallot, 1 teaspoon lemon zest, 1 teaspoon minced thyme, and 1/4 teaspoon pepper to cleared side of skillet and stir to combine.

9. 9

   Using tongs, toss broccolini with butter mixture until evenly coated, transfer to platter, and serve.

Notes

Shake the rinsed broccolini over the sink to rid it of excess water before slicing the stems. If your skillet lid does not fit securely and allows too much steam to escape, add a bit more water during the steaming step to keep the skillet from drying out.

Nutrition per serving

• side dish
• vegetable
• vegetarian
• steamed
• healthy
• quick
• gluten-free