Pan-Steamed Broccolini with Ginger
Serves 4 to 6
- 1 lb broccolini, trimmed and rinsed
- 1/3 cup water
- 1/2 tsp salt
- 2 Tbs unsalted butter
- 2 tsp grated fresh ginger
- 1/2 tsp grated lemon zest
- 1/4 tsp honey
- 1/4 tsp pepper
- Cut broccolini stalks measuring more than 1/2 inch in diameter at base in half lengthwise. Cut stalks measuring 1/4 to 1/2 inch in diameter at base in half lengthwise, starting below where florets begin and keeping florets intact. Leave stalks measuring less than 1/4 inch in diameter at base whole.
- Bring water to boil in 12-inch skillet over high heat.
- Add broccolini and sprinkle with salt.
- Cover, reduce heat to medium-low, and cook for 3 minutes.
- Uncover and gently toss broccolini with tongs; cover and continue to cook until broccolini is bright green and crisp-tender, 3 to 5 minutes longer.
- Uncover and cook until any remaining liquid evaporates, about 30 seconds.
- Remove skillet from heat.
- Push broccolini to 1 side of skillet.
- Add butter, ginger, lemon zest, honey, and pepper to cleared side of skillet and stir to combine.
- Using tongs, toss broccolini with butter mixture until evenly coated, transfer to platter, and serve.
Dunn, Steve. "Sweeter and Easier than Broccoli." Cooks Illustrated March & April 2018: 15.