Side Dish: United States – Charred Broccolini with Lemon-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 7 min

Cook 6 min

Total 13 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
3 tbsp (45 ml) extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
1 / 4 tsp (1.25 ml) red pepper flakes
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
Freshly ground black pepper, to taste
Zest of 1 lemon
1 tbsp (15 ml) fresh lemon juice
1 / 4 cup (30 g) sliced almonds, toasted and roughly chopped
2 tbsp (8 g) finely chopped fresh flat-leaf parsley
Shaved Parmesan, for serving (optional)

Show original ingredient measurements

1 lb (450 g) broccolini, ends trimmed
3 tbsp (45 ml) extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
1 / 4 tsp red pepper flakes
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Zest of 1 lemon
1 tbsp (15 ml) fresh lemon juice
1 / 4 cup (30 g) sliced almonds, toasted and roughly chopped
2 tbsp (8 g) finely chopped fresh flat-leaf parsley
Shaved Parmesan, for serving (optional)

Instructions

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

Toast the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a bowl to cool and roughly chop if not already sliced.
Heat a large heavy skillet (cast iron preferred) over medium-high until very hot.
Toss broccolini with 2 tablespoons (30 ml) olive oil, red pepper flakes, salt, and several grinds of black pepper.
Add broccolini to the hot skillet and cook, turning occasionally, until charred in spots and just tender, 4–6 minutes.
Push broccolini to the edges, add the remaining 1 tablespoon (15 ml) olive oil and sliced garlic to the center, and cook 30–60 seconds until just golden and fragrant. Toss everything together and remove from heat. Add lemon juice and toss to coat.
In a small bowl, combine lemon zest, toasted almonds, parsley, and a pinch of salt to make the gremolata.
Transfer broccolini to a platter, sprinkle generously with the lemon-almond gremolata, and finish with shaved Parmesan if using. Serve immediately.

Toast the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a bowl to cool and roughly chop if not already sliced.
Heat a large heavy skillet (cast iron preferred) over medium-high until very hot.
Toss broccolini with 2 tablespoons olive oil, red pepper flakes, salt, and several grinds of black pepper.
Add broccolini to the hot skillet and cook, turning occasionally, until charred in spots and just tender, 4–6 minutes.
Push broccolini to the edges, add the remaining 1 tablespoon olive oil and sliced garlic to the center, and cook 30–60 seconds until just golden and fragrant. Toss everything together and remove from heat. Add lemon juice and toss to coat.
In a small bowl, combine lemon zest, toasted almonds, parsley, and a pinch of salt to make the gremolata.
Transfer broccolini to a platter, sprinkle generously with the lemon-almond gremolata, and finish with shaved Parmesan if using. Serve immediately.