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Charred Broccolini with Garlic, Lemon, and Parmesan


Embrace simplicity this spring with this dish of smoky broccolini, aromatic garlic, fiery chili, bright lemon, and sharp parmesan.

Olivia Hayo
September 18, 2020
1 1/2 tablespoons extra-virgin olive oil
2 small or 1 large anchovy fillet
1/8 teaspoon chili flakes
2 cloves garlic, thinly sliced
1 pound broccolini, thick stalks halved lengthwise
1/2 lemon, juiced
Parmesan cheese


Heat a large pan over medium heat and then add the olive oil. Add the anchovy and use a wooden spoon to break it up in the oil. Add the chili flakes and garlic, stir to combine and cook until fragrant, about 1 minute.

Add the broccolini to the pan and stir to coat. Add 2-3 tablespoons of water to the pan and then cover to steam for 3 minutes. Uncover, stir, and then recover, cooking for 3 minutes longer. Uncover and turn up the heat to medium-high and cook until broccolini is charred in places.

Remove from heat and tansfer to a serving platter. Drizzle with lemon juice and top with shaved parmesan and fresh lemon zest. Serve topped with a fried egg or alongside grilled meat or chicken.

Olivia Hayo
Olivia Hayo is the Associate Editor & Visuals Editor at Edible San Diego Magazine.Olivia Hayo is a chef, recipe developer, and photographer. She...
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