Side Dish: United States – Charred Broccolini with Lemon-Caper Breadcrumbs
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
8 min
Additional
2 min
Total
20 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, divided 1 / 2 cup (50 g) panko breadcrumbs 1 small shallot, finely minced 1 tbsp (15 ml) capers, rinsed and chopped 1 tsp (5 ml) finely grated lemon zest 1 tbsp (15 ml) fresh lemon juice, plus more to taste 2 tbsp (8 g) chopped flat-leaf parsley Kosher salt and freshly ground black pepper to taste Pinch red pepper flakes (optional) 2 tbsp (30 ml) water
Show original ingredient measurements
1 lb (450 g) broccolini, ends trimmed 2 tbsp (30 ml) extra-virgin olive oil, divided 1 / 2 cup (50 g) panko breadcrumbs 1 small shallot, finely minced 1 tbsp (15 ml) capers, rinsed and chopped 1 tsp finely grated lemon zest 1 tbsp (15 ml) fresh lemon juice, plus more to taste 2 tbsp (8 g) chopped flat-leaf parsley Kosher salt and freshly ground black pepper to taste Pinch red pepper flakes (optional) 2 tbsp (30 ml) water
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Make the pangrattato: Heat 1 teaspoon (5 ml) olive oil in a skillet over medium heat. Add the shallot and cook until just softened, 1-2 minutes. Add the panko and remaining 2 teaspoons (10 ml) oil, stirring until golden and crisp, 3-4 minutes. Stir in the chopped capers, lemon zest, parsley, a pinch of salt, black pepper, and red pepper flakes; toss to combine and transfer to a bowl. Char the broccolini: Wipe out the skillet and heat 1 tablespoon (15 ml) olive oil over high heat. Add the broccolini, season with salt and pepper, and cook, turning occasionally, until charred in spots, 3-4 minutes. Add 2 tablespoons (30 ml) water, cover, and steam until crisp-tender, 1-2 minutes. Uncover and let any excess moisture evaporate. Finish and serve: Transfer broccolini to a platter, drizzle with lemon juice, and scatter the lemon-caper pangrattato over the top. Taste and adjust salt, pepper, and lemon as needed; serve alongside the steak.
Show original instructions
Make the pangrattato: Heat 1 teaspoon olive oil in a skillet over medium heat. Add the shallot and cook until just softened, 1-2 minutes. Add the panko and remaining 2 teaspoons oil, stirring until golden and crisp, 3-4 minutes. Stir in the chopped capers, lemon zest, parsley, a pinch of salt, black pepper, and red pepper flakes; toss to combine and transfer to a bowl. Char the broccolini: Wipe out the skillet and heat 1 tablespoon olive oil over high heat. Add the broccolini, season with salt and pepper, and cook, turning occasionally, until charred in spots, 3-4 minutes. Add 2 tablespoons water, cover, and steam until crisp-tender, 1-2 minutes. Uncover and let any excess moisture evaporate. Finish and serve: Transfer broccolini to a platter, drizzle with lemon juice, and scatter the lemon-caper pangrattato over the top. Taste and adjust salt, pepper, and lemon as needed; serve alongside the steak.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 154 kcal
Carbohydrates: 18.1 g
Protein: 5.1 g
Fat: 7.9 g
Saturated fat: 1.2 g
Fiber: 3.9 g
Sugar: 3.3 g
Sodium: 181 mg
Potassium: 418 mg
Calcium: 83 mg
Iron: 1.7 mg
Vitamin A: 43 µg RAE
Vitamin C: 105.7 mg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.