Charred Broccolini with Chili
Blanching the stalks briefly before searing them ensures the interior is tender while the edges catch and char in the skillet. Finished with a quick hit of chili flakes and garlic, this side dish balances a bitter crunch with heat and aromatics.
Dryness is the enemy of the char.
Pat the broccolini thoroughly dry after blanching; any lingering water will steam the stalks instead of frying them, preventing that dark, smoky crust.
- large skillet, preferably cast iron
- pot for boiling water
- tongs
- paper towels
What goes in.
- 2 bunchesbroccolini, ends trimmed
- 3 tbspneutral oil, like grapeseed or avocado
- 3 clovesgarlic, thinly sliced
- 1 tspred chili flakes
- 1 tbspfresh lemon juice
- to tastekosher salt
The Blanch and Sear
Boiling for exactly two minutes softens the fibrous stems just enough so the skillet time can be dedicated entirely to developing a deep, dark exterior.
The method.
Blanch
Bring a large pot of salted water to a boil. Drop in the broccolini and cook for 2 minutes. Drain immediately and lay the stalks flat on paper towels to steam-dry.
Sear
Heat the oil in your skillet over medium-high heat until it shimmers. Arrange the broccolini in a single layer. Let them sit undisturbed for 3 minutes until the florets turn dark brown and crispy.
Aromatize
Flip the stalks. Add the garlic slices and chili flakes to the empty spaces in the pan. Toss everything together for 60 seconds until the garlic is golden but not burnt.
Finish
Remove from heat. Squeeze the lemon juice over the top and add a final pinch of salt while everything is still sizzling.
Other turns to take.
Toasted Sesame
Add a teaspoon of toasted sesame oil and a sprinkle of sesame seeds at the final step.
Anchovy Infused
Melt two anchovy fillets in the oil before adding the broccolini to the skillet for a deeper, salt-forward flavor.
When it doesn't go to plan.
If the stems are particularly thick, peel the bottom inch with a vegetable peeler to ensure they cook at the same rate as the florets.
Use a cast iron skillet to retain heat; it provides a much more even char than stainless steel.
Keep the chili flakes moving in the final minute to prevent them from turning acrid.
The ones that keep coming up.
Can I skip the blanching step?
Only if you want woody, undercooked stems. Blanching is the only way to ensure the whole stalk is cooked through without burning the delicate florets.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe