Side Dish: United States – Charred Lemon Broccolini with Almond Gremolata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 7 min

Total 17 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) broccolini, ends trimmed
2 tbsp (30 ml) extra-virgin olive oil
1 lemon (zest and 2 tbsp (30 ml) juice), plus wedges for serving
2 cloves garlic, finely minced, divided
1 / 4 tsp (1.25 ml) red pepper flakes
1 / 4 cup (30 g) sliced almonds, toasted and roughly chopped
2 tbsp (8 g) chopped fresh parsley
2 tbsp (10 g) finely grated Parmesan cheese (optional)
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste

Show original ingredient measurements

1 lb (450 g) broccolini, ends trimmed
2 tbsp (30 ml) extra-virgin olive oil
1 lemon (zest and 2 tbsp / 30 ml juice), plus wedges for serving
2 cloves garlic, finely minced, divided
1 / 4 tsp red pepper flakes
1 / 4 cup (30 g) sliced almonds, toasted and roughly chopped
2 tbsp (8 g) chopped fresh parsley
2 tbsp (10 g) finely grated Parmesan cheese (optional)
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3 to 4 minutes. Transfer to a cutting board, cool slightly, then roughly chop.
Make the almond gremolata: In a small bowl, combine the toasted almonds, lemon zest, parsley, half of the minced garlic, and a pinch of salt. Set aside.
Heat a large skillet over medium-high until hot. In a bowl, toss the broccolini with olive oil, 1/2 teaspoon (2.5 ml) salt, red pepper flakes, and several grinds of black pepper.
Add the broccolini to the hot skillet in a single layer. Cook undisturbed until charred in spots, 2 to 3 minutes. Flip and cook another 2 minutes.
Push the broccolini to the sides, add the remaining minced garlic to the center, and cook 30 seconds until fragrant. Add 2 tablespoons (30 ml) water, cover, and steam 2 to 3 minutes until crisp-tender.
Uncover, turn off the heat, and toss with 2 tablespoons (30 ml) lemon juice. Adjust salt and pepper to taste.
Transfer to a platter and shower with the almond gremolata. Sprinkle with Parmesan if using and serve with lemon wedges.

Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3 to 4 minutes. Transfer to a cutting board, cool slightly, then roughly chop.
Make the almond gremolata: In a small bowl, combine the toasted almonds, lemon zest, parsley, half of the minced garlic, and a pinch of salt. Set aside.
Heat a large skillet over medium-high until hot. In a bowl, toss the broccolini with olive oil, 1/2 teaspoon salt, red pepper flakes, and several grinds of black pepper.
Add the broccolini to the hot skillet in a single layer. Cook undisturbed until charred in spots, 2 to 3 minutes. Flip and cook another 2 minutes.
Push the broccolini to the sides, add the remaining minced garlic to the center, and cook 30 seconds until fragrant. Add 2 tablespoons water, cover, and steam 2 to 3 minutes until crisp-tender.
Uncover, turn off the heat, and toss with 2 tablespoons lemon juice. Adjust salt and pepper to taste.
Transfer to a platter and shower with the almond gremolata. Sprinkle with Parmesan if using and serve with lemon wedges.