I had such a strong craving the other day for my spice rubbed seared Ahi Tuna. But I wanted to try to make it with broccolini – for the first time. I often get it when my husband and I go out for date night. But with a new little one in our life – date nights look a little different now. So I used my Ahi Tuna and wasabi cauliflower recipes.
The charred broccolini is super simple but you really need to ‘char’ it (IMO) to get the right taste.
- Two (14-ounce) bunches broccolini, larger stems halved lengthwise
- 2 tablespoons olive oil
- 3 or 4 garlic cloves
- 1/4 cup water
- 1 tablespoon olive oil
- Coarse sea salt
- 2 tablespoons shaved Parmesan cheese
- Squeeze of lemon
- Wash the broccolini and shake off all but a little water clinging to the tops and stems.
- Heat a cast-iron skillet over high heat. Carefully add the garlic confit oil and cloves and let the garlic sizzle for about 1 minute.
- Add the broccolini to the skillet and cook, stirring occasionally, for 2 to 3 minutes.
- Carefully pour in the water (it will steam and may splatter), reduce the heat to medium, cover, and steam the greens for 3 to 4 minutes.
- Uncover the skillet and increase the heat to high. Add the olive oil and season with salt. Toss once with tongs in the skillet, then cook until the broccolini are charred to your liking, 2 to 5 minutes.
- Sprinkle in the cheese and allow it to melt over the broccolini.
- Remove the skillet from the heat, squeeze lemon juice over the top and serve right away.
Enjoy – see you in the Kitchen!