Side Dish: United States – Charred Broccolini with Caper-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 8 min

Total 18 min

Ingredients

1 lb (450 g) broccolini, ends trimmed
2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) for gremolata
1 / 4 cup (30 g) toasted almonds, finely chopped
2 tbsp (30 ml) capers, rinsed and chopped
1 small garlic clove, finely grated or minced
1 / 4 cup (15 g) flat-leaf parsley, finely chopped
Zest of 1 lemon
1 tbsp (15 ml) fresh lemon juice
Pinch red pepper flakes (optional)
Kosher salt 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 until fragrant and golden, 3–4 minutes. Transfer to a cutting board and chop finely.
Make the gremolata: In a small bowl, combine chopped almonds, capers, garlic, parsley, lemon zest, lemon juice, 1 tablespoon (15 ml) olive oil, a pinch of red pepper flakes (if using), and a pinch of salt and pepper. Stir and set aside.
Cook the broccolini: Pat broccolini dry. Toss with 2 tablespoons (30 ml) olive oil, 1/2 teaspoon (2.5 ml) salt, and black pepper. Heat a large skillet over medium-high until hot, then add broccolini in a single layer (work in batches if needed). Sear, turning occasionally, until charred in spots and crisp-tender, 6–8 minutes. If stems are thick, splash in 1–2 tablespoons (15 to 30 ml) water and cover for 1 minute to steam.
Off heat, toss broccolini with half of the gremolata. Transfer to a platter and spoon the remaining gremolata over the top. Adjust salt, pepper, or lemon to taste and serve warm.

Toast the almonds in a dry skillet over medium heat until fragrant and golden, 3–4 minutes. Transfer to a cutting board and chop finely.
Make the gremolata: In a small bowl, combine chopped almonds, capers, garlic, parsley, lemon zest, lemon juice, 1 tablespoon olive oil, a pinch of red pepper flakes (if using), and a pinch of salt and pepper. Stir and set aside.
Cook the broccolini: Pat broccolini dry. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Heat a large skillet over medium-high until hot, then add broccolini in a single layer (work in batches if needed). Sear, turning occasionally, until charred in spots and crisp-tender, 6–8 minutes. If stems are thick, splash in 1–2 tablespoons water and cover for 1 minute to steam.
Off heat, toss broccolini with half of the gremolata. Transfer to a platter and spoon the remaining gremolata over the top. Adjust salt, pepper, or lemon to taste and serve warm.